Pat the chuck roast chunks completely dry with paper towels. Heat oil in a heavy skillet over high heat until it starts to smoke. Sear each piece for 2-3 minutes per side until a deep brown crust forms. Transfer the seared beef to your slow cooker.
Add the chipotle peppers, adobo sauce, garlic, white onion, lime juice, apple cider vinegar, beef broth, cumin, oregano, cloves, salt, and pepper to a blender. Blend until completely smooth.
Pour the blended sauce over the beef in the slow cooker. Tuck the bay leaves in around the sides. The beef should be mostly coated, not swimming in liquid.
Set the slow cooker to LOW for 8-10 hours or HIGH for 4-6 hours. You will know it is done when a fork slides into the thickest piece with almost no resistance.
Remove the beef to a large cutting board. Discard the bay leaves. Use two forks to pull the beef apart. Return all the shredded beef to the slow cooker.
Stir the shredded beef back into the cooking juices and let it sit on the WARM setting for 10-15 minutes. Squeeze in another half lime. Taste and adjust salt. Then serve immediately.
