Barbacoa-Style Shredded Beef

Season beef chunks with salt and pepper on all sides.

Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned about 1 minute per side. Transfer beef to a slow cooker.

Combine beef broth apple cider vinegar lime juice chipotle peppers garlic cumin oregano and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.

Cook on Low until beef is fork-tender 8 to 10 hours.

Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.