- Place the chuck roast in your slow cooker. 
- Sprinkle the taco seasoning, garlic powder, and onion powder evenly over the meat. 
- Pour in the beef broth and salsa, then squeeze in the lime juice. 
- Cover and cook on LOW for 8 hours (or HIGH for 5–6 hours) until the beef shreds easily. 
- Remove the beef and shred it using two forks. 
- Return the shredded beef to the slow cooker and let it soak in the juices for at least 10–15 minutes. 
- Warm your tortillas and pile on that juicy beef. 
- Top with your favorite taco fixings and serve hot.