Begin by slicing the stems off the guajillo, ancho, and arbol chilies. Deseed and rinse them thoroughly under cool water.

Place the cleaned chilies in a medium pot and cover them with water. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Preheat your broiler. Arrange the Roma tomatoes, quartered white onion, and unpeeled garlic cloves on a baking sheet. Broil for 4-6 minutes until charred.

In a blender, combine the softened chilies, roasted vegetables, beef broth, apple cider vinegar, and spices. Blend until smooth.

Transfer the chuck roast to your slow cooker and pour the blended sauce over the beef. Add the bay leaves, cover, and cook on low for 8-9 hours.

Once cooked, remove the beef and shred it with two forks. Return it to the pot and stir into the sauce.

Serve in bowls, topped with fresh chopped onions and cilantro, and a squeeze of lime. Enjoy as a stew or in tacos.