Combine allspice, salt, pepper and cloves in a small bowl. Rub spice mixture all over the roast.

Heat olive oil in a skillet and sear roast on all sides.

While roast is browning, combine brandy, broth and coffee. Reserve 1/2 cup of the broth mixture and set aside. Add garlic and bay leaves to the remaining broth mixture.

Remove roast from skillet and place in the slow cooker. Remove excess oil from skillet and return to stove. Add the broth/garlic mixture to the skillet. Heat to a gentle boil. Reduce heat to low and simmer for 3-5 minutes. Pour heated mixture over the roast in the slow cooker.

To the reserved 1/2 cup broth mixture, add dark brown sugar and lime juice and stir to combine. Pour over roast in slow cooker.

Cover and cook on low 4-6 hours.

Remove roast and tent with foil for ten minutes before slicing. Remove bay leaves and spoon sauce over beef.