Trim excess fat from chuck roast, cut into 3-inch chunks. Pat dry and season lightly with salt and pepper.

In a blender, combine chipotle peppers, adobo sauce, garlic, onion, cumin, oregano, beef broth, and lime juice. Blend until silky and deep red.

Pour sauce over beef in ceramic insert. Tuck bay leaves inside, cover and cook on LOW for 8 hours until meat shreds easily.

Remove beef chunks and discard bay leaves. Shred meat with two forks, soaking up the juices for extra flavor.

Serve barbacoa in warm corn tortillas, garnished with cilantro, diced onions, sliced avocado, and a dollop of crema.