Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a saucepan. Simmer until the onions and chiles are fork-tender.

Transfer the mixture to a food processor and add sugar, vinegar, salt, oregano, cloves, and cumin.

Blend until smooth.

Rub your chuck roast with salt, cumin, pepper, and oregano and add it to the crockpot.

Add the guajillo sauce to the crockpot and cook for 8-10 hours.

Shred the beef and return it to the sauce, along with fresh lime juice.

Serve and enjoy!