Slow Cooker Birria Tacos

Name: Slow Cooker Birria Tacos
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Cuisine: Latin American, American, Mexican
Ingredients: 2½ lbs Beef Chuck Roast; 3 Dried Guajillo Peppers, Deseeded and stems cut; 4 Dried Arbol Peppers, Deseeded and stems cut; 3 Dried Ancho Peppers, Deseeded and stems cut; 3 Chipotle Peppers in Adobo Sauce (Just the peppers); 1 White Onion, Cut in half; 1 14.5oz Can of Fire Roasted Tomatoes with the juice; 2 Tablespoon Canola Oil; 1 Tablespoon Butter; 32oz Beef Broth; Kosher Salt and Black Pepper, as needed; 1 Cinnamon Stick; 3 Bay Leaves; 6 Cloves Garlic; 2 Teaspoons Garlic Powder; 2 Teaspoons Cumin; ½ Teaspoon Whole Cloves; 2 Teaspoons Paprika; 1 Teaspoon Black Peppercorn; 1 Tablespoon Apple Cider Vinegar; 2 Teaspoons Granulated Sugar; 1 lb Shredded Oaxaca Cheese (Can also use Mozzarella); 12-15 Flour or Corn Street Tacos; Chopped Cilantro for Garnish; Chopped White Onion for Garnish