Step 1

In a small bowl, combine all of the spices (salt, garlic powder, onion powder, paprika, cumin, oregano, and red pepper flakes) together. Set aside until ready to use.

Step 2

Pat the chuck roast cubes dry with a paper towel and season them on all sides with the dry rub, making sure each piece is evenly coated.

Step 3

Add the seasoned beef to the crockpot along with the beef stock, sliced onion, garlic, and bay leaf.

Step 4

Cover and cook on high for 4 hours, or low for 6 hours, or until the beef easily shreds with a fork.

Step 5

Drain the beef and remove the garlic and bay leaves. Shred the beef using a knife or 2 forks.

Step 6

Heat a large skillet over medium high heat and add the olive oil. Once the skillet is hot, add the beef and cook, stirring occasionally, for 5-7 minutes or until the beef is browned and crisp in some areas.

Step 7

Remove the beef from the skillet. Serve immediately in tacos or on top of a salad with your favorite toppings.