Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet or pressure cooker set on saute function.

Dab roast dry with paper towels, season with salt and pepper. Add meat to skillet (or pressure cooker) and sear until browned on all sides.

If using a skillet, transfer meat to a slow cooker.  If using a pressure cooker, shut off sear/saute function.

Nestle the seared beef side by side in an even layer in slow cooker.

In a food processor or blender, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed.

In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.

Cover and cook on low heat 8 – 9 hours.

Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 – 30 minutes longer.

Strain liquid from beef and serve in tortillas with desired toppings.