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3/4 cup   - Beef stock or water
1 ea      - Onion, white, peeled and roughly chopped
4 cloves  - Garlic
1 can     - Green chiles, diced (4oz can)
4 ea      - Chipotles in Adobo sauce
1 tbsp    - Adobo sauce
1/4 cup   - Lime juice
2 tbsp    - Apple cider vinegar
1 tbsp    - Cumin
1 tbsp    - Mexican oregano (or regular oregano)
2 tsp     - Salt (to taste)
1 tsp     - Black pepper (to taste)
1/4 tsp   - Cloves, ground
2 tbsp    - Olive oil
3 lbs     - Boneless beef chuck roast, fat trimmed, and diced into 2 inch
            chunks
4 ea      - Bay leaves

INSTRUCTIONS

1)  Add the above ingredients except for the olive oil, beef and bay leaves,
    to a food processor and combine until smooth - then set aside.
2)  Add the oil and beef to skillet or dutch oven and and sear until nicely
    crusted.
3)  Add the 13 ingredient puree to the beef that's in your crockpot.
4)  Add the bay leaves and stir to combine.
5)  Cover and cook for about 4 to 5 hours on high or about 7 to 8 hours on
    low.
6)  Discard bay leaves and shred the meat with 2 forks.
7)  Let the meat sit in the juices for about 15 minutes before serving so it
    soaks up even more flavor.
8)  Serve on warmed tortillas or make burritos, quesadillas, tostados,
    sandwiches, etc.

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