Begin by deseeding and rinsing the guajillo, ancho, and arbol chiles. Bring a pot of water to a boil and simmer the chiles for about 15 minutes until softened. Drain and set aside.

Preheat your broiler to high. Arrange the Roma tomatoes, quartered onion, and unpeeled garlic on a baking sheet. Broil for 4-6 minutes until lightly charred.

In a blender, combine the softened chiles, roasted vegetables, beef broth, apple cider vinegar, cumin, and oregano. Blend until smooth.

Transfer the beef roast to a slow cooker. Pour the sauce over the beef and mix gently. Add bay leaves, secure the lid, and cook on low for 8-9 hours or high for 4-5 hours.

Once cooked, remove bay leaves and shred the beef in the sauce using forks to allow it to absorb more flavor.

Ladle birria into bowls and garnish with chopped onions, cilantro, and lime wedges.