Begin by placing the prepared chuck roast into the slow cooker. Add the Roma tomatoes, onion, garlic head, salt, and bay leaves. Pour water over the ingredients, ensuring the meat is submerged. Cover and cook on high for six hours or on low for eight hours.

After approximately four hours (if cooking on high) or six hours (if cooking on low), start preparing the chile sauce. Wearing gloves, use scissors to cut the dried chiles, removing their stems and seeds. Place the chiles in a bowl and cover with hot, boiled water. Allow them to soak for 20 minutes, pressing them down with a plate to keep them submerged.

Toast the spices, including the cloves, cinnamon stick, oregano, cumin, thyme, peppercorns, and bay leaves, in a pan over medium-high heat. Stir constantly for one to two minutes, or until their aroma becomes noticeable. Transfer the toasted spices to a blender.

Using the same pan, brown the garlic cloves on all sides. Once browned, add them to the blender.

Take two cups of broth from the slow cooker, along with the tomatoes, and pour them into the blender. Drain the soaked chiles and add them as well. Blend until the mixture is smooth.

Incorporate the vinegar and a teaspoon of salt into the blended mixture. Blend for another 10 seconds to combine. Strain the sauce through a fine mesh sieve, pressing with a spoon to extract as much liquid as possible.

Once the meat is tender, remove it from the slow cooker. Discard the garlic head and shred the beef into smaller pieces.

Add the strained chile sauce to the remaining broth in the slow cooker and stir to combine. Return the shredded meat to the slow cooker, mixing it with the sauce. Let it cook for an additional hour to absorb the flavors.

Serve the birria with your choice of toppings. Enjoy it as birria tacos, in enchiladas, quesadillas, or burritos.