Heat the vegetable oil in a large skillet over high heat. Once hot, sear the boneless chuck roast on both sides until nicely browned. This should take about 2-3 minutes per side. Searing the meat helps develop a deep flavor for the finished dish.

In a small bowl, combine the kosher salt, chili powder, garlic powder, onion powder, ground cumin, paprika, and ground black pepper. Place the seared chuck roast into the slow cooker and rub it all over with the spice mixture to evenly coat it. Pour the low-sodium beef broth into the slow cooker around the meat.

Cover the slow cooker and cook the seasoned beef roast on low for 8 to 9 hours, or until the meat is fork tender and easily shreds. I like to check the beef around the 8-hour mark to make sure it doesn't overcook.

Once the beef is fork tender, shred it directly in the slow cooker using two forks, mixing it well with the cooking juices. Squeeze fresh lime juice over the shredded beef and sprinkle with finely chopped fresh cilantro before serving. I find that adding a generous squeeze of lime really brightens up the flavors!