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Pat the roast dry with paper towels and trim away any extra fat.
Mix the tomato paste, liquid smoke, lime juice, salt, chili powder, smoked paprika, garlic powder, and adobo seasoning in a small bowl and rub the paste on all sides of the chuck roast.
Add the beef stock, bay leaves, and the chuck roast to the slow cooker.
Put the lid on and cook for 5-6 hours on high or 8-10 hours on low.
After the beef is fork tender, shred the beef with two forks.
Make the avocado crema in a blender or by hand by finely smashing the avocado and mixing it with the sour cream, juice and zest of a lime, finely chopped cilantro, garlic powder, salt and cumin.
Toast your corn tortillas in a pan.
On top of each tortilla, add about a half a tablespoon of avocado crema, ¼ cup beef Barbacoa and top with Pickled onions, Cotija cheese, and freshly chopped cilantro. Serve with lime wedges.