In a large skillet, heat vegetable oil over medium-high heat until shimmering. Sear the boneless chuck roast for about 2-3 minutes on each side to form a crust.

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

Rub the spice mixture thoroughly over the seared roast to ensure even seasoning.

Transfer the roast to the crockpot and pour in the beef broth around it.

Cover and slow cook on low heat for 8-9 hours.

Once cooked, use two forks to shred the beef in the slow cooker, mixing with the juices.

Squeeze lime juice over the shredded beef and toss with chopped cilantro before serving.