Begin by trimming any excess fat from the beef chuck roast and cut it into 3-4 inch chunks.

In a large skillet, heat 1-2 tablespoons of avocado or olive oil over medium-high heat and brown the beef chunks on all sides for about 3-4 minutes.

Pour in 1 cup of beef broth into the Crock-Pot and add your seared beef. Reserve 2 tablespoons of the spice mix and sprinkle the rest over the beef.

Cover the Crock-Pot and cook on low heat for 6-7 hours until the beef easily shreds with a fork.

Remove the beef from the slow cooker and shred using two forks, mixing with reserved spices and lime juice.

Warm tortillas on a dry skillet until pliable, fill each with shredded beef, and top with desired ingredients.