Instructions:
- Trim any excessive fat from the beef chuck. Cut the roast into 3 or 4 manageable chunks (about 1 to 1.5 lbs each). Season generously on all sides with salt and pepper.
- Create the Marinade: In a blender, combine the chopped onion, garlic, apple cider vinegar, orange juice, lime juice, chipotles, adobo sauce, oregano, cumin, coriander, cinnamon, and the measured salt/pepper. Blend until completely smooth.
- Marinate the Beef: Place the beef chunks in a large zip-top bag or non-reactive dish. Pour the marinade over the beef, ensuring it is well coated. Marinate in the refrigerator for at least 2 hours, or ideally overnight.
- Load the Slow Cooker: Transfer the beef chunks to the bottom of the slow cooker insert. Pour any remaining marinade over the meat. Tuck the bay leaves into the gaps and add the 1/2 cup of beef broth around the edges.
- Slow Cook: Cover and cook on LOW for 8–10 hours or on HIGH for 4–5 hours. The meat is done when it shreds effortlessly with gentle pressure from a fork.
- Shred and Finish: Carefully remove the beef chunks to a large bowl. Using two forks, shred the meat completely. Skim off any excess oil floating on top of the cooking liquid remaining in the slow cooker insert.
- Reduce Liquid: If the remaining liquid seems too thin, remove the bay leaves, transfer the liquid to a small saucepan, and simmer rapidly on the hob until slightly reduced (about 5-8 minutes).
- Combine and Rest: Pour 1 to 1.5 cups of the reduced cooking liquid back over the shredded beef, tossing to ensure every strand is juicy and coated. Allow the beef to sit in the liquid for 10 minutes before serving to absorb maximum flavour.