Heat 2 tablespoons of vegetable oil in a large skillet over high heat and sear each side of the chuck roast for about 2-3 minutes until golden-brown.

In a medium bowl, mix together kosher salt, chili powder, garlic powder, onion powder, ground cumin, paprika, and ground black pepper.

Rub the seared roast with the spice mixture thoroughly, covering all sides.

Transfer the seasoned roast to your slow cooker and pour in ½ cup of low-sodium beef broth around the edges.

Cover the crockpot with its lid and cook on low heat for 8-9 hours without lifting the lid.

After cooking, shred the beef using two forks and mix with leftover juices.

Squeeze the juice of one lime over the shredded beef and stir in 1 tablespoon of chopped cilantro before serving.