In a food processor, combine the chipotle peppers in adobo sauce, vinegar, lime juice, garlic, cayenne, cumin, oregano, cloves, salt, and pepper. Pulse blend until smooth.

Trim the chuck roast, then cut it into several smaller pieces (6 to 8).

Heat an oiled pan over medium, then sear the smaller pieces of chuck roast (a few at a time) until they are browned. Transfer the seared chuck roast to the slow cooker.

Pour the sauce over the beef in the slow cooker. Then pour in the beef broth and add the bay leaves in between pieces of the chuck roast.

Slow cook on high for 6 hours or low for 9 - 10 hours, then shred the beef. Add salt and pepper to taste,

Serve immediately from slow cooker. The juices will increases the barbacoa's spiciness over time. OR, you can strain the liquid from the beef, add salt and pepper to taste, then serve.