Juice the limes into a small bowl. Set the juiced limes aside to use in step 5.
3 limes
Prepare the marinade. Add the lime juice, rice vinegar, chipotle peppers, garlic, cumin, oregano, cloves, and shallot to the bowl of a food processor. Blend for 30 seconds. Set aside.
¼ cup rice vinegar, 3 chipotle peppers in adobo sauce, 3 cloves garlic, 2 teaspoons ground cumin, ½ teaspoon dried oregano, 1 teaspoon ground cloves, 1 shallot
Remove the fat from the chuck roast and cut into 3-inch chunks. Season all sides with salt, pepper, and smoked paprika.
3 pounds beef chuck roast, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
Heat the vegetable oil in a cast iron skillet set over high heat. Working in batches, sear all sides of the meat, about 45 seconds per side.
1 teaspoon vegetable oil
Place the meat into the crockpot insert. Pour the marinade and broth over the beef. Place the bay leaves and juiced limes on top.
1 cup low sodium beef broth, 2 bay leaves
Cover the crockpot and cook on low for 6 hours. Carefully remove the limes and bay leaves. Use two forks or meat claws to shred the meat and enjoy!