Begin by gathering all your ingredients. Chop the onion and mince the garlic cloves, then combine these with the beef chuck roast in the slow cooker.

Add in the chipotles in adobo sauce, fresh lime juice, apple cider vinegar, ground cumin, dried oregano, salt, black pepper, and ground cloves. Ensure everything is evenly coated.

Pour the beef stock over the seasoned meat mixture in the slow cooker.

Toss in the bay leaves, then cover the slow cooker with its lid securely.

Set your slow cooker to low heat and let cook for 8-9 hours, or on high for 4-5 hours until the beef is tender.

Once the cooking time is up, carefully remove the beef and shred using two forks. Return the beef to the slow cooker, mixing with the juices.

Warm tortillas over a skillet or in foil, fill with barbacoa beef, and top with desired toppings.