In a small bowl, mix together the salt, pepper, cumin, chili powder, oregano, and cloves. Dust the pieces of chuck roast with the spice mixture, making sure to coat all sides well.
Melt the butter in a large frying or sauté pan over high heat. Add the beef in batches so that the pan isn’t overcrowded. Sear the beef for about 3 minutes per side, or until it develops a nice char. Transfer the cooked beef to a slow cooker and repeat with the remaining meat.
Add the garlic and bay leaves to the beef in the slow cooker. Pour in the vinegar and lime juice. Cover, and cook for 4 hours on high, or until the beef falls apart when tested with a fork.
Remove and discard the bay leaves. Then, working in the slow cooker, use two forks to shred the beef. Stir it in the accumulated juices.
To make the jicama tortillas, place the jicama discs in a steamer basket over boiling water and steam for 3 minutes, or place them in a microwave-safe bowl with 2 tbsp water, cover, and microwave on high for 3 minutes. They’re finished when they become flexible. Let cool, then drain over paper towels. Top the jicama with the shredded beef and garnish with lime wedges, avocado, and cilantro.