• Heat olive oil in a large stock pot or in a slow cooker with the sauté function.
• Sear the chuck roast for 5 minutes on each side, until browned.
• In a small bowl, whisk together the chili powder, garlic powder, paprika, oregano, cumin, onion powder, salt, lime juice, orange juice, and broth.
• Place the chuck roast in the slow cooker (if it's not already in there), and pour the broth/spice mixture over the chuck roast.
• Add the diced tomatoes and give it a little stir.
• Cover with lid and cook on low for 8-9 hours or high for 4-5 hours.
• Shred the beef with two forks.

To Make Crispy Baked Tacos:

• Preheat oven to 400 degrees F.
• Spray two large baking sheet with cooking spray or drizzle and brush with olive oil.
• Place taco-sized flour tortillas out onto the baking sheets.
• Add cheese and shredded beef on one half of each taco and then fold each taco in half, pressing so the tortilla stays folded.
• Spray the top of each tortilla with cooking spray or brush with olive oil.
• Bake for 5 minutes and then flip the tacos and bake another 4-5 minutes, until crispy and browned.
• Serve with your favorite toppings and enjoy!
• Note: to add toppings, I pull the baked tortillas apart a little bit and add the toppings/filling that way.