Begin by preparing your chilies. Remove the stems and seeds from the guajillo, ancho, and arbol chilies. Boil them in a medium saucepan for about 15 minutes until softened.

Preheat your oven's broiler. Place tomatoes, onion, and unpeeled garlic on a baking sheet and broil on high for 4-6 minutes until charred.

Transfer the softened chilies and charred veggies into a blender. Add broth, vinegar, and spices. Blend until smooth to create a rich sauce.

Place the beef chuck roast in the slow cooker and pour the sauce over it. Add bay leaves and cook on low for 8-9 hours or high for 4-5 hours until tender.

Remove the beef from the slow cooker and shred it using forks. Return the meat to soak in the flavorful broth.

Serve the warm birria in bowls with rich consommé, garnished with onions, cilantro, and lime juice. Optionally, add warm corn tortillas for tacos.