• Heat the vegetable oil in a large pan over medium-high heat. Sear the beef chuck roast on all sides until browned (about 3-4 minutes per side). Transfer the beef to your slow cooker.
  3 lbs beef chuck roast, 2 tbsp vegetable oil
• Sautee the onions in the leftover oil/grease of the meat until translucent. Transfer to the slow cooker
  1 large onion

You can also do this step in your slow cooker if it has the option to sear/sautee. That's what I did.

• In a blender, add the chipotle peppers in adobo sauce, garlic, lime juice, apple cider vinegar, cumin, oregano, ground cloves, black pepper, salt, and cinnamon. Blend until smooth.
  3 chipotle peppers, 1 tablespoon adobo sauce, 5 garlic cloves, 1/4 cup lime juice, 1/4 cup apple cider vinegar, 1/4 cup water, 1/2 tbsp ground cumin, 1 tbsp dried oregano, 1/4 tsp ground cloves, 1 tsp black pepper, 1-2 tsp salt
• Pour the blended sauce over the seared beef in the slow cooker. Add the bay leaves. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours, until the beef is tender and easily shredded with a fork. If you are cooking it on high for less time, make sure the beef pieces are cut into smaller pieces than the ones I shower on the photos of this article.
  3 bay leaves
• Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak in the juices for another 15-20 minutes.
• Serve the barbacoa in bowls, tacos, burritos, or salads, and top with fresh cilantro if desired.
  Fresh cilantro