Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and black pepper, then sear it for 4-5 minutes on each side until it develops a rich brown crust.

Transfer the roast to your slow cooker. Layer the sliced onions and minced garlic over the top of the meat.

Pour 1 cup of beef broth into the slow cooker. Sprinkle chili powder, cumin, smoked paprika, oregano, and additional salt and pepper over the top.

Secure the lid on your slow cooker and set it to low for 7-8 hours or high for 4-5 hours until the meat is fork-tender.

Carefully remove the chuck roast from the slow cooker and shred the meat into bite-sized pieces before mixing it back into the juices.

Squeeze the juice of one lime over the shredded meat and stir well to combine.

Warm your tortillas, fill each with shredded beef, and add your favorite toppings.