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.