Prepare the Chiles: Remove the stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat for 2-3 minutes, pressing down occasionally, until fragrant and slightly softened. Be careful not to burn them, or they will become bitter.

Bloom the Chiles: Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20-30 minutes, until softened.

Sear the Beef: Season the chuck roast chunks generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. This step is crucial for developing deep flavor. Transfer the seared beef to the slow cooker.

Sauté Aromatics: In the same skillet, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Blend the Sauce: Drain the soaked chiles, reserving 1 cup of the soaking liquid. Place the softened chiles in a blender or food processor along with the diced tomatoes, tomato paste, oregano, cumin, cloves, cinnamon, apple cider vinegar, and the sautéed onion and garlic. Add 1/2 cup of the reserved chile soaking liquid and blend until smooth. Add more soaking liquid if needed to reach a smooth consistency.

Combine and Cook: Pour the blended sauce over the beef in the slow cooker. Add the beef broth and bay leaves. Stir to combine.

Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, or until the beef is very tender and easily shreds with a fork.

Shred and Serve: Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce. Remove the bay leaves.

Serve: Serve the Birria hot, garnished with chopped cilantro, diced onion, and lime wedges. Traditionally served in consommé or used as a filling for tacos or quesadillas.