Begin by removing the stems and seeds from the guajillo, ancho, and arbol chilies. Rinse the chilies under cold water to clean them. Set aside.

In a small pot, add the cleaned chilies and cover with water. Bring to a boil, then reduce to simmer for about 15 minutes until softened.

Preheat your broiler. Place the roma tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Broil for about 4-6 minutes until charred.

Transfer the softened chilies and charred vegetables to a blender. Add the beef broth, apple cider vinegar, and seasonings. Blend until smooth.

In your slow cooker, place the chunks of beef chuck roast. Pour the blended sauce over the beef and add bay leaves. Cook on low for 8-9 hours or high for 4-5 hours.

Carefully remove the bay leaves. Use two forks to shred the beef in the sauce, allowing the meat to soak up the flavors.

Serve the birria in bowls or as a filling for tacos, garnished with chopped onion, cilantro, and a squeeze of lime juice.