1 tablespoon vegetable oil

3½ pounds boneless chuck roast

½ cup low sodium beef broth

1 tablespoon kosher salt

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon freshly ground black pepper

1 lime, juiced

1 tablespoon freshly minced cilantro

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Heat oil in a skillet over high heat. Sear chuck roast on all sides (optional, for deeper flavor).
Place roast in the slow cooker. In a small bowl, mix salt, chili powder, garlic powder, onion powder, cumin, paprika, and pepper. Rub onto the meat.
Pour beef broth around the roast.
Cover and cook on low for 8–9 hours until the meat is fork-tender.
Shred beef in the slow cooker with two forks.
Add lime juice and cilantro, stir well, and serve hot.

Add chipotle peppers or hot sauce for a spicier version.

Mix in orange juice with lime for a citrusy twist.

Use parsley or green onions instead of cilantro if desired.

Great for tacos, bowls, burritos, or over rice.