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Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.
Use tongs to gently toss and mix it all together.
Add the bay leaves on top and cover.
Cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until beef shreds easily.
Transfer the beef to a cutting board and shred with two forks.
Return shredded beef to slow cooker and stir into the juices.
Let sit for 10–15 minutes before serving.
Serve warm in tacos, bowls, or burritos with desired toppings.