To make the marinade, in the bowl of a food processor or blender, add garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, cloves, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth (add water if needed to fully blend the marinade).
Sprinkle beef liberally on both sides with salt and pepper. In a large skillet over Dutch oven, heat oil until shimmering.
Add beef and cook until browned on one side, about 5 minutes. Flip the beef and continue cooking until the other side is brown, about 10 minutes total.
Transfer to a slow cooker and top with marinade, turning to coat. Add water and bay leaves. Cover and cook on HIGH for 4 to 6 hours or low for 8 to 10 hours, until the fat is melted and the meat falls apart easily.
Remove both bay leaves and shred the beef with two forks. Season to taste with salt and pepper. Serve with your favorite burrito toppings such as rice, beans, guacamole, and salsa.