Sear the chuck roast in olive oil over medium-high heat until browned, about 4-5 minutes per side.

Transfer the roast to the slow cooker and layer with sliced onions and minced garlic.

Pour in beef broth and sprinkle with chili powder, cumin, smoked paprika, oregano, salt, and pepper.

Cover and cook on low for 7-8 hours or high for 4-5 hours until tender.

Once cooked, shred the meat and mix with cooking juices, adding lime juice.

Warm tortillas in a skillet until pliable, then fill with shredded meat and desired toppings.