6 lb. beef roast (cut into 4 or more large pieces, fat trimmed) 3 tablespoons oil (ideally coconut, ghee, lard, tallow) ½ cup apple cider vinegar 6 tablespoons lime juice ½ can chipotle peppers in adobo sauce (approximately 6 peppers) 8 cloves garlic 2 tablespoons ground cumin 1 tablespoon dried oregano 1 tablespoon ground black pepper 1 tablespoon Celtic sea salt ¼ teaspoon ground cloves 1½ cups chicken or beef stock 5 bay leaves 2 juniper berries (optional)