Prepare the braising liquid

• Add the beef broth, chipotles in adobo, adobo sauce, minced garlic, apple cider vinegar, lime juice, cumin, Mexican oregano, onion powder, garlic powder, salt and pepper to a blender.
• Blend until smooth and set aside.

Season the chuck roast

• Pat the chuck roast dry with paper towels.
• Season heavily on all sides with salt, pepper and garlic powder.

Sear the roast

• Heat the ghee in a large skillet over medium-high heat.
• Sear the roast on each side until a deep crust forms.

Slow cook the beef

• Pour a layer of the braising liquid into the bottom of the slow cooker.
• Add the seared chuck roast, pour in the remaining liquid and add the bay leaves.
• Cover and cook on high until the meat is tender and starts to fall apart.

Shred the beef

• Remove the roast and let it cool for a few minutes.
• Shred the meat with two forks and moisten it with some of the cooking broth.

Serve

• Serve the shredded beef in tacos, bowls or however you like.