If using a whole chuck roast, cut it into 6 to 8 pieces and sprinkle the pieces lightly with kosher salt and pepper.

Heat the vegetable oil in a large skillet over medium-high heat. Add the beef when the oil is hot and shimmering (not smoking). Cook, turning, for about 10 minutes or until it is well browned.

Place the beef in the slow cooker.

In a blender or with an emulsion blender, combine about half of the beef broth with the chile peppers in adobo, the cumin, oregano, and coriander. Add about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Blend until smooth.

Pour the blended mixture over the beef, bay leaves, and remaining beef broth.

Cover and cook the barbacoa beef on high for about 4 hours or on low for 7 to 9 hours. The beef should be very tender and easy to shred.

Pour off the excess liquids and stir in the lime juice and chopped cilantro.

Serve in tortillas or with rice.