Season the beef with salt and pepper on all sides.
Heat some vegetable oil in a large Dutch oven over medium-high heat.
Sear the beef for 5-6 minutes on each side.
Place the onion, garlic, lime juice, chipotle peppers, and adobo sauce in a blender and blend until smooth.
Stir in the chipotle mixture, cumin, oregano, bay leaves, vinegar, beef broth, salt and pepper with the beef.
Close with a lid, reduce the heat to low, and cook for 4 hours or until completely tender.
Shred with two forks or with tongs.