Prepare Chiles: Begin by deseeding and rinsing the guajillo, ancho, and arbol chilies under cold water. In a saucepan, add enough water to fully submerge them, then bring to a gentle simmer for about 15 minutes, until the chilies are softened. Set them aside to cool as you prepare the other ingredients.

Roast Vegetables: While the chilies are simmering, preheat your broiler. Place the Roma tomatoes, white onion, and unpeeled garlic cloves on a baking sheet, then broil them for 4-6 minutes until they’re lightly charred and fragrant.

Make Sauce: In a blender, combine the softened chilies, roasted tomatoes, onion, and garlic, along with low-sodium beef broth, apple cider vinegar, and all the spices. Blend until smooth.

Slow Cook: In a slow cooker, place the beef chuck roast and pour the blended sauce evenly over the top. Mix gently to coat the meat, then cover and cook on low for 8-9 hours, or on high for 4-5 hours.

Finish and Serve: Once cooked, shred the beef inside the slow cooker, mixing it into the savory sauce for maximum flavor. Serve the birria warm, garnished with chopped onions, cilantro, and lime wedges.