• Prep the beef. Preheat the oven to 350°F if using the Dutch oven method. Pat the chuck roast (beef stew meat) dry and generously season both sides with salt and pepper.

Sear the meat.

• Dutch oven: Heat the oil in a large Dutch oven over medium-high heat. Add the chuck roast and sear for about 3 minutes per side, or until a deep golden-brown crust forms. Remove from the heat and add the diced onion around the roast.
• Slow cooker: Heat the oil in a large skillet over medium-high heat. Sear the chuck roast for about 3 minutes per side, then transfer the meat to your slow cooker. Add the diced onion around the beef.

Make the barbacoa sauce.

• Add the beef broth, chipotle peppers, adobo sauce, apple cider vinegar, lime juice, garlic, cumin, oregano, salt, pepper, and cloves to a blender. Blend until smooth.
• Pour the barbacoa sauce over the chuck roast and add the bay leaves.

Cook until tender.

• For dutch oven: cover and bake at 350°F for 2 1/2–3 hours, or until the beef is fork-tender and easily pulls apart. Check around the 2-hour mark and add about 1/4 cup additional beef broth if the pot is looking dry. If the beef isn't tender after 3 hours, continue cooking in 30-minute increments.
• For the crockpot: cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, or until the beef is tender and easily shreds with a fork.
• Remove and discard the bay leaves. Shred the beef using two forks, then stir it back into the cooking liquid and let it soak up all that flavor for a few minutes before serving.
• Serve the barbacoa over warm rice with black beans, guacamole, pico de gallo, sliced jalapeños, and any other toppings you love. Or pile it into warm corn tortillas for tacos.