In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the beef chuck roast with salt and black pepper, and sear for about 3-4 minutes on each side until golden-brown.

While the beef is browning, combine 2-3 chopped chipotle peppers from adobo sauce, 4 minced garlic cloves, 2 teaspoons of cumin, 1 teaspoon of dried oregano, 1 cup of beef broth, and 2 tablespoons of apple cider vinegar in a blender. Blend until smooth.

Transfer the browned beef to a slow cooker and pour the chipotle sauce over it. Cover and set to low for 8 hours or high for 4 hours.

After cooking, remove the beef, shred it with forks, and return it to the slow cooker, mixing it into the sauce.

Serve in soft tortillas, over rice, or in bowls, adding toppings like diced onions or fresh cilantro if desired.