Serves 4-6
2 tablespoons vegetable oil
1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
4 chipotle peppers in adobo sauce
⅓ cup apple cider
3 tablespoons lime juice
4 cloves garlic, peeled, or more to taste
4 teaspoons cumin
1 tablespoon ground cayenne pepper, or more to taste (Optional but this hot)
2 ½ teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cloves
2 cups chicken broth
1 small onion, finely chopped
3 bay leaves
Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Cook beef in hot oil until browned, about 10 seconds per side. Transfer beef to a slow cooker.
Combine chipotle peppers, apple cider, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
Stir broth, onion, and bay leaves into the slow cooker.
Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks to serve.