Step 1

Pat the chuck roast dry on all sides with paper towels. Slice the roast into 1" cubes. Season the cubes with salt and pepper.

Step 2

In a large cast iron or non-stick skillet, heat the oil to medium-high heat. When heated, brown the beef on all sides forming a nice crust.

Step 3

Add the beef, onion, bell pepper, garlic, chili powder, cumin, oregano, bay leaves and beef stock to the slow cooker. With the lid on, cook on high for 8 hours or until the beef falls apart when pierced with a fork.

Step 4

Shred the beef with two forks. Remove large chunks of fat and discard. Stir to incorporate shredded beef with juices. Set aside. Right before serving in tacos, with tongs drain the excess liquid from shredded beef for each serving.

Step 5

In a large skillet, approximately 10", heat about 1/2" oil to medium-high heat.

Step 6

After the oil preheats, place one tortilla in the oil. After 15 seconds, with tongs flip the tortilla to the other side. Immediately bend in half following the direction of the natural seam for 15 seconds until a shell is formed. Then crisp on the remaining side, continuing to hold open with tongs for about 30 seconds. Repeat on the other side for approximately 30 seconds until the shell is crisped.

Step 7

Remove and drain on paper towels upside down. Season with salt immediately.

Step 8

When assembling the tacos, place drained, shredded beef in the taco shell. Top with lettuce, pico de gallo salsa, and shredded cheddar cheese.