Season the chuck roast generously with kosher salt and freshly ground black pepper.

Layer the sliced onion, chipotle peppers, diced tomatoes, green chiles, lime juice, orange juice, beef stock, garlic powder, ground cumin, onion powder, paprika, chili powder, and bay leaves into the slow cooker.

Cook on low for about 5 hours or until the beef is tender and easily shreds with a fork.

Remove the bay leaves carefully before shredding the beef.

Serve the shredded beef inside warm corn tortillas, and top with minced cilantro, sliced radishes, shredded cabbage, Cotija cheese, and salsa roja.