Season the beef chuck roast with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Place the seasoned beef in the slow cooker.

Pour the beef broth and lime juice over the beef in the slow cooker.

Cover and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and shreds easily.

Once cooked, remove the beef from the slow cooker and shred it using two forks.

Return the shredded beef to the slow cooker and mix it with the juices.

Warm the corn tortillas in a skillet over medium heat.

Fill each tortilla with shredded beef and top with lettuce, tomatoes, cheese, sour cream, and jalapeños as desired.