Cut beef chuck roast into large chunks. Set aside.
Dice Onion. Mince garlic. Pull out 4 chipotle peppers from can and mince. Place ingredients into crock pot.
Tip: Using a food processor or food chopper, chop onion into chunks and add to food processor. Add in garlic and chipotle peppers. Blend until chopped or smooth.
Add freshly squeezed lime juice, cumin, paprika, salt, pepper, oregano leaves, salt, and pepper to crock pot.
Pour in chopped green chiles, and beef broth.
Add bay leaves and stir mixture well to combine.
Toss in beef chunks. Place lid on top of crock pot.
Set slow cooker to 8 hours on low.
Remove beef from pot and transfer to plate. Shred with two forks.
Transfer to bowl and store with several cups of the cooking liquid.
Serve on corn tortillas or flour tortillas with diced onion and cilantro.
