In the bowl of a food processor or a blender, add vinegar, lime juice, chipotle peppers, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves. Pulse until smooth, set aside.
Trim extra fat from the chuck roast and discard fat. Cut into big chunks, about 2" to 2 1/2". Season lightly with salt and pepper.
Heat oil over medium high heat in a heavy bottom skillet or Dutch oven. Sear meat in batches on all sides until browned.
Add the meat to a slow cooker. Pour the braising liquid and broth over the meat. Add the bay leaves.
Cook on high for 6 hours or low for 8 - 10 hours.
Using two forks, shred the beef in the crock pot. Stir to combine with the juice.
