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Combine the lime juice, cider vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt and cloves in a blender. Cover and process until smooth. Add the chicken broth and pulse until well mixed.
Place the boneless beef chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the roast's top, ensuring it's evenly coated. Cover and cook on low for 7 to 9hours or until the beef is tender and easily shreddable.
Once the beef is fully cooked, remove it from the slow cooker and let it cool slightly. Discard the bay leaves, and skim excess fat from the cooking juices. Use two forks to shred the beef, then return it to the slow cooker to absorb more sauce.
Serve the slow-cooker beef barbacoa over the cilantro-lime rice and garnish with optional toppings like sliced radishes, fresh cilantro leaves and lime wedges.