Slow Roasted Shredded Beef Tacos

Pat the chuck roast dry with paper towels. In a small bowl, mix together chili powder, coriander, paprika, Lawry’s, and cumin. Rub the spice mix all over the beef until fully coated.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef for 2–3 minutes on each side until deeply browned. Remove and set aside.
In the same pot, reduce heat to medium. Add diced onion and cook for 2–3 minutes until softened. Add minced garlic and stir for another 30 seconds until fragrant.
Pour in the crushed tomatoes, lime juice, and beef broth. Add in any extra seasoning you might have from the spice mix. Stir to combine and scrape up any browned bits from the pan.
Return the beef to the pot with the broth mixture. Cover and simmer on low heat for around 3 hours, turning occasionally, until the meat is tender and shreds easily.
Once cooked, remove the roast and shred it using two forks (it should shred easily). Return the shredded meat to the pot without the liquid to let it is crisp a little bit. Add back in the liquid (3-4 cups).
Warm your tortillas, then pile on the shredded beef. Top with your favorite taco fixings like chopped onions, cilantro, avocado, cheese, or a squeeze of lime.