Heat a large skillet over medium-high heat and add a splash of olive oil. Season the chuck roast generously with salt and black pepper, then sear each side for 4-5 minutes until browned and caramelized.

Transfer the seared chuck roast to a slow cooker. In the same skillet, add the sliced onion and minced garlic, sauté for 1-2 minutes until fragrant. Pour in the beef broth and add this to the slow cooker.

Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the meat. Stir gently to coat the roast evenly.

Cover the slow cooker and set it to cook on low for 7-8 hours or high for 4-5 hours until tender.

Once finished, remove the chuck roast and shred the meat. Return the shredded beef to the slow cooker to soak in the juices.

Squeeze fresh lime juice over the shredded beef and stir. Let sit for a few minutes.

Warm the tortillas according to package instructions.

Assemble your tacos with the shredded beef and your favorite garnishes.