Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chuck roast for about 4-5 minutes on each side until a rich brown crust forms.

Combine the kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper in a small bowl to create a seasoning blend.

Transfer the seared roast into your slow cooker. Season it on all sides with the spice mix and pour in the beef broth.

Cover the slow cooker and set it to low. Cook for 8-9 hours until the meat is fork-tender.

Once cooked, shred the meat in the slow cooker with two forks, mixing it with the juices. Drizzle lime juice and sprinkle with cilantro before serving.