Cut the chuck roast into 4 even pieces and season all sides generously with salt and pepper.

Set Instant Pot to Sauté setting. Once heated, add vegetable oil.

Add 2 cups beef broth over the beef.

In a bowl, stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour mixture over beef.

Close lid and ensure pressure-release valve is sealed. Cook on Manual high pressure for 50 minutes.

Allow natural pressure release for 10 to 15 minutes until lid opens safely.

Transfer beef to cutting board and shred with two forks. Return shredded meat to pot and keep warm.

Heat 1 tablespoon oil in a large skillet over medium heat. Sear beef until browned on all sides, about 5 minutes. Transfer to slow cooker.

Stir together enchilada sauce, minced garlic, cumin, and bay leaves. Pour over beef in slow cooker.

Add 2 cups beef broth and stir gently.

Cover and cook on low for 7 to 9 hours or high for 4 to 6 hours, until beef shreds easily.

Remove beef and shred with forks. Return to slow cooker and mix with sauce.

Season beef generously with salt and pepper.

Heat oil in large pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, 5 to 10 minutes.

Stir together enchilada sauce, garlic, cumin, and bay leaves. Pour over beef.

Add 2 cups beef broth and bay leaves. Bring to boil, then reduce heat to low.

Cover and simmer for 3 hours, until meat is tender and shreds easily.

Remove beef, shred with forks, and return to pot. Mix with sauce.

Remove shredded beef from cooking liquid and set aside. Strain cooking liquid and combine 1 cup with remaining 2 cups beef broth in saucepan.

Heat over medium heat and season generously with salt. Keep warm for serving.

Heat a large skillet over medium heat.

Dip corn tortilla into birria cooking liquid to coat lightly on both sides.

Place tortilla in hot skillet. Add shredded cheese to one half, then top with birria meat.

Fold tortilla in half and cook until golden and crispy, 2-3 minutes per side.

Repeat with remaining tortillas.

Serve tacos immediately, garnished with chopped cilantro and diced onions. Serve warm consommé alongside for dipping.