Remove stems and most seeds from guajillo, ancho, and arbol chiles. Heat a large dry skillet over medium heat. Toast the chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer toasted chiles to a bowl and cover with boiling water. Let them rehydrate for 15-20 minutes, until soft.

While chiles rehydrate, heat 1 tbsp olive oil in the same skillet over medium heat. Sauté chopped white onion until softened and lightly browned, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. Transfer the chiles, sautéed onion, garlic, crushed tomatoes, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, cloves, salt, black pepper, and 1/2 cup fresh water (or reserved chile liquid) to a blender. Blend until completely smooth. If the sauce is too thick, add a little more beef broth or water until it reaches a pourable consistency.

Pat the beef chuck roast chunks dry with paper towels. Season generously with salt and pepper. Heat the remaining 1 tbsp olive oil in the same skillet (or a clean one) over medium-high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. This step builds flavor; the beef does not need to be cooked through.

Transfer the seared beef chunks to the crockpot. Pour the blended birria sauce over the beef. Add the bay leaves and 2 cups of beef broth. Stir gently to combine, ensuring the beef is mostly submerged in the sauce.

Cover the crockpot and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until the beef is incredibly tender and easily shreds with a fork.

Once cooked, carefully remove the beef from the crockpot and place it on a cutting board or large plate. Using two forks, shred the beef into desired pieces.

For a smoother broth (consommé), you can strain the liquid from the crockpot through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained consommé to the crockpot or a separate pot. (This step is optional but recommended for a cleaner consommé).

Return the shredded beef to the strained consommé in the crockpot (or the original pot if not strained). Stir to combine.

Serve hot as a stew, or use it to make birria tacos or quesadillas. For tacos, dip corn tortillas in the consommé, pan-fry them with cheese, add shredded birria, and top with fresh cilantro, diced onion, and a squeeze of lime. Serve with a side of the consommé for dipping.