- Cut the roast into 6-8 pieces and remove any large pieces of fat. Season the beef with salt and pepper. Heat vegetable oil in a large skillet and sear the beef pieces until browned on all sides. Transfer the beef to the slow cooker.
- Dice the onion and squeeze the lime, getting as much juice as possible. Blend lime juice, garlic, chipotle peppers, cumin, oregano, cloves, and ½ of the onion in a food processor.
- Add the blended mixture and beef broth to the slow cooker. Cook on low for 8 to 10 hours, or until the beef easily shreds.
- Serve over corn tortillas with choice of toppings.