Heat olive oil in a large skillet over medium-high heat.
Add beef chunks and brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
Transfer browned beef to the slow cooker.
Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.
Add cumin, oregano, smoked paprika, chili powder, salt, black pepper, and cayenne pepper to the skillet. Stir to combine and cook for 1 minute until fragrant.
Pour in beef broth, orange juice, and lime juice, scraping up any browned bits from the skillet.
Pour the mixture over the beef in the slow cooker.
Add the bay leaf to the slow cooker and stir gently to combine.
Cover and cook on low for 8 hours or until the beef is very tender and shreds easily with a fork.
Remove the bay leaf and shred the beef using two forks.
Optional: For crispy edges, spread shredded beef on a baking sheet and broil for 3-5 minutes until edges are crisp.
Serve warm in tacos, burritos, or bowls with your favorite toppings.