Preparation

• Trim any excess fat off of the chuck roast. Cut the beef into 3–4-inch chunks.
• Heat 1 tablespoon of oil in a skillet over medium-high heat. Once the oil is hot, sear the beef chunks on all sides until browned. Work in batches if necessary to avoid overcrowding the skillet.
• Place the seared beef chunks into your crock pot. Pour in the beef broth.
• In a small bowl, mix together the chili powder, oregano, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Reserve 2 tablespoons of the spice mix for later and sprinkle the rest evenly over the beef.
• Cover and cook on low for 6–7 hours, or until the beef is tender and easy to shred.
• Transfer the cooked beef chunks to a large plate or bowl. Shred the beef using two forks. Mix in the reserved 2 tablespoons of seasoning and the juice of 1–2 limes.
• Warm your tortillas and fill them with the shredded beef. Add your favorite taco toppings, like diced onions, cilantro, and hot sauce.