Step 1

In a small bowl, mix together the salt, pepper, cayenne, cumin, and paprika.

Step 2

Season the chuck roast generously on all sides with the spice mixture. Rub in the seasoning well to ensure the chuck roast is completely coated.

Step 3

Heat a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side. Transfer the roast to the slow cooker. (Browning the roast is optional, but highly recommend for the best flavor).

Step 4

In a small bowl, mix together the beef broth, tomato paste, and minced garlic. Pour the beef broth mixture over the roast in the slow cooker. Add the sliced jalapenos and half of the diced onions around the roast.

Step 5

Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is tender and shreds easily with a fork.

Step 6

Once cooked, remove the roast from the slow cooker and shred the meat using two forks. Return the shredded beef to the slow cooker and stir well to coat with the cooking liquid. Mix in the freshly squeezed lime juice and the other half of the diced onions. Adjust the seasoning if necessary.

Step 7

Warm the tortillas on a skillet or grill pan for 5-10 seconds on each side and set aside.

Step 8

Spoon on some shredded beef with diced onions, and fresh cilantro or parsley. Add any other of your favorite taco toppings. Serve with limes wedges and enjoy!