Cut the chuck roast into rough 2-inch chunks and trim away extra fat and silver skin while you are cutting. Sprinkle with salt. Heat oil in stovetop safe slow cooker insert or dutch oven and brown the meat on all sides.
Add the remaining ingredients to the beef in the slow cooker: white onion, green chiles, chipotle in adobo, garlic, lime juice, apple cider vinegar, bay leaves, cumin, oregano, ground cloves, and broth or water. Cook on high 4–6 hours.
Transfer meat to a plate (or oven-safe dish) and shred with two forks. If you like, crisp the beef in a 375° oven while you reduce the sauce a bit on the stovetop. Recombine meat and sauce to serve with tortillas, fresh white onion, cilantro, sour cream, and lime wedges.