COOK TIME

1. Prepare the Roast:

Cut the chuck roast into large, manageable chunks (about palm-sized). Since it's Piedmontese beef, there wont be much excess fat to trim.

2. Layer in the Crock Pot:

Place the meat chunks evenly into the bottom of the slow cooker.

3. Add the Sauce:

In a small bowl, mix together the broth, apple cider vinegar, lime juice, chopped chipotle peppers with their adobo sauce, garlic, cumin, and ground cloves.

4. Pour Over Meat:

Pour the mixture evenly over the beef in the crock pot. Add the bay leaves on top.

5.Cook:

Cover and cook on low for 8 hours or high for 5–6 hours, until the beef is very tender and easily shreds with a fork.

6. Shred the Meat:

Remove the bay leaves and discard. Use two forks to shred the beef directly in the crock pot, mixing it with the juices.

Serve:

Serve hot over cauliflower rice, or use as a filling for tacos or quesadillas.