Soak the Ancho and Guajillo chiles in boiling water for 20 minutes. Once cooled down, remove the seeds from the chiles. Reserve the soaking water.

Add salt and pepper to your chuck roast and sear it on a cast iron skillet or hot pan for about 2 minutes on each side. Set aside and let it rest.

in the same skillet, add the 2 tablespoons of vegetable oil, onions, tomatoes, cumin, salt, bay leaf, clove and oregano and cook until onions are transluscent

Add the garlic cloves and cook until fragrant. About 1 minute

Add the Ancho and Guajillo chiles and cooke for 1 more minute

Add the chipotle chiles with adobo and 1 cup of the water that was used to soak the chile ancho and guajillo

Remove from the heat and let it cool down enough to add to your blender and blend on low speed to create a marinade

Cut the chuck roast in 5-6 chunks and add them to your instant pot

Add the blended spices and chiles and make sure to cover all the meat with the marinade

Once time is up, allow 10-15 minutes of natural pressure release. After that do a quick release of the remaining pressure

Remove the beef and separate from the au jus or caldo that has formed in the instant pot