In a small bowl, combine the salt, cumin coriander, black pepper, turmeric, cinnamon, cardamom, fennel seed, and cloves.
Rub the spice blend over the entire roast and place it in a 4-quart (3.8 liter) slow cooker. Add the shallots, ginger, jalapeño, and bay leaves to the slow cooker. Pour the beef broth down the side of the cooker.
Cover and cook on low for 7 to 8 hours, until the meat is tender and pulls apart easily.
Remove the roast from the slow cooker, shred it into bite-sized pieces, and put it back into the cooking juices*. Add the coconut cream, cilantro, and the juice from half of a lime. Stir it well. Taste, and add more lime juice or salt if necessary. Cut the remaining lime into wedges.
Serve beef over cauliflower rice with a sprinkle of cilantro and a couple of lime wedges.