Start by cutting your three-pound chuck roast into six roughly equal portions. As you work through the meat, trim away any large pockets of fat—not all the marbling, but the thick, waxy chunks that won't render down. This is important because you want the fat distributed throughout the meat, not in large chunks that will make your finished dish greasy. Once your meat is portioned, pat each piece completely dry with paper towels. This step feels simple, but it's crucial. Any moisture on the surface will create steam during searing, and steam prevents browning. You need that dry surface for the Maillard reaction—the chemical process that creates those deep, caramelized flavors.

Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. While the oil is heating, season three of your meat portions generously with salt and black pepper—about one teaspoon of salt and three-quarters teaspoon of pepper total. Don't be shy with seasoning at this stage. The salt will draw out the meat's natural juices, which will mingle with the spices to create a flavorful crust. Once your oil is shimmering (not smoking), carefully place three meat portions in the skillet. Resist the urge to move them around. Let each piece sit undisturbed for 3–4 minutes until a golden-brown crust forms on the bottom. Flip the meat and sear for another 3–4 minutes on the second side. You want each piece to have a deep caramelized crust on at least two sides. Transfer these three seared pieces to your slow cooker and arrange them in a single, even layer on the bottom.

Add the remaining tablespoon of vegetable oil to your skillet and repeat the searing process with the final three meat portions. Season them with the remaining salt and pepper, and sear until golden on all sides. This second batch should take the same amount of time as the first—don't rush it. Once seared, nestle these three pieces into the slow cooker alongside the first batch, creating an even layer. Don't stack the meat. You want it to sit in a single layer so the braising liquid can reach every surface.

This is where the magic happens. Place your three to four chipotle chilies (with some of their adobo sauce clinging to them), six fresh garlic cloves (peeled but whole), and one-quarter cup of your beef broth into a food processor. Pulse until completely smooth—there should be no visible chunks of garlic or chili. Stop occasionally and scrape down the sides of the processor to ensure everything blends evenly. The result should look like a thick, russet-colored paste. This paste is what creates those complex layers of flavor in your finished barbacoa. It's not just a seasoning—it's an emulsified base that clings to the meat and flavors it from the inside out as it slow cooks.

In a measuring cup or small bowl, whisk together the remaining one cup of beef broth with your chipotle-garlic purée. Add the ground cumin, dried oregano, and ground cloves. Stir thoroughly until the spices are fully dissolved and there are no clumps. This ensures even seasoning throughout the cooking process. The spices should be distributed evenly—you're not looking for texture here, but for uniformity. This braising liquid is what transforms those seared meat portions into fall-apart-tender barbacoa over the next eight to nine hours.

Pour your spiced braising liquid evenly over the seared meat in the slow cooker. Using your fingers or tongs, nestle the three bay leaves between the meat portions. The bay leaves should be partially submerged in the liquid—they'll infuse it with subtle, sophisticated notes as everything cooks. Cover your slow cooker and set it to the low heat setting.

This is the part where you step back and let the slow cooker work its magic. Cook on low heat for 8 to 9 hours. I recommend starting in the morning if you want to serve dinner, or in the late afternoon if you're making this ahead for the next day. Don't lift the lid repeatedly to check on the meat. Every time you open that lid, you release heat and steam that's essential to the cooking process. Trust the process. Your home will smell absolutely incredible as the hours pass.

After eight to nine hours, open your slow cooker and you'll see meat so tender it practically falls apart when you look at it. Using tongs or two forks, carefully remove each piece of meat from the slow cooker and place it on a cutting board or shallow dish. The braising liquid should remain in the slow cooker. Once the meat is cool enough to handle, shred it using two forks, pulling the meat into rustic, bite-sized pieces. Don't shred it too fine—you want texture in your finished dish, not a stringy paste. Now comes the final, crucial step: stir the fresh lime juice and apple cider vinegar into the braising liquid that remains in the slow cooker. Return your shredded meat to the slow cooker and fold it gently into the liquid. Cook on low or warm setting for 20 to 30 minutes to let the acidity brighten all the flavors you've built throughout the day.

When you're ready to serve, strain most of the braising liquid from the meat using a slotted spoon or fine-mesh strainer. You can reserve a small amount of liquid to spoon over individual servings if desired, but too much liquid will make your tortillas soggy. Transfer your shredded barbacoa to warm tortillas and top with your favorite accompaniments. Fresh cilantro, diced onion, a squeeze of lime, and a dollop of your favorite salsa all work beautifully here.