Pat the chuck roast dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef for 3-5 minutes per side until deeply browned. Remove the beef and set aside.

While the beef is searing or shortly after, combine the peeled garlic cloves, entire can of chipotles in adobo sauce, apple cider vinegar, lime juice, dried oregano, ground cumin, ground cloves, smoked paprika, and beef broth (or water) in a blender. Blend until completely smooth.

Return the seared beef to the Dutch oven. Pour the blended adobo sauce over the beef, ensuring it's well coated. Add the bay leaves. If using an oven: Cover the Dutch oven tightly with a lid. Braise in a preheated oven at 300°F (150°C) for 3 to 4 hours, or until the beef is fork-tender. If using a slow cooker: Transfer the seared beef and sauce to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef shreds easily. For an Instant Pot: Cook on high pressure for about 60-75 minutes then natural pressure release.

Once the beef is fork-tender, carefully remove it from the pot and place it on a large cutting board or in a shallow dish. Using two forks, shred the beef into bite-sized pieces. Discard the bay leaves from the sauce.

Return the shredded beef to the pot with the adobo sauce. Stir to ensure all the beef is coated and absorbs more of that rich flavor. Taste and adjust seasoning if necessary with a pinch more salt or a squeeze of fresh lime juice.