Begin by deseeding and rinsing 3 each of guajillo, ancho, and arbol chiles. Place them in a medium saucepan, adding enough water to cover. Simmer on medium heat for about 15 minutes, or until the chiles are softened and plump.

While the chiles simmer, preheat your broiler. Cut 2 roma tomatoes in half, quarter a white onion, and place them on a baking sheet with unpeeled garlic cloves. Broil for 4-6 minutes, watching closely until the skin of the tomatoes and onion is charred.

Transfer the softened chiles and the roasted vegetables into a blender. Add in 2 cups of low-sodium beef broth, ¼ cup of apple cider vinegar, and all your spices. Blend until smooth.

In a slow cooker, arrange the 2 pounds of beef chuck roast cut into 3-inch chunks. Pour the aromatic sauce over the beef, then nestle in 2 bay leaves. Cover and set your slow cooker on low for 8-9 hours or high for 4-5 hours.

Once the cooking time is complete, carefully remove the bay leaves from the pot. Using two forks, shred the beef directly in the sauce. Serve your slow-cooked birria in bowls or turn it into tacos with fresh garnishes.