Cube the chuck roast into even pieces.
Get your pan hot with oil, then sear every side until you’ve got a deep, dark crust (tons of flavor).
Toss the chipotle peppers in adobo sauce, oregano, cumin, salt, pepper, garlic, oil, and water into a blender.
Blend until it’s silky smooth.
Seared beef goes into the slow cooker first, sauce poured on top, bay leaves last.
Low and slow for 3-4 hours, until the meat shreds apart with ease.
