Shredded beef for flavorful tacos.

1 T chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp ground black pepper
1/2 tsp cayenne pepper
2 chipotle pepper in adobo (diced), with a few T of the sauce

3.5-4 lb chuck roast, boneless
1 cup beef or chicken broth
2 Tbsp tomato paste
1 lime, juiced

Tortillas, cilantro rice, toppings...

Combine all of the dry rub spices in a small bowl, set aside.
In another bowl, whisk together the broth, tomato paste, and chipotle in adobo. Pat the roast dry. Season with dry rub spices on all sides. Preheat oil in a large stock pot. Sear the beef off on all sides over several minutes.
Pour the broth/tomato paste mixture over the top and sides of the roast.
Cover and cook at 325 for approximately 5 hours or until fall-apart tender.
Remove the roast, and place in a large bowl. Drain off any visible fat but keep the juices. Shred the beef and return to the pot. Squeeze in lime juice, and stir. Do a taste, and add more salt if needed. Ready to serve in tacos, with cilantro lime rice in burritos, or on a salad.

Take a small-med beef roast and dry with paper towels. Heat up some vegetable oil in a large dutch oven. Add 2 smashed cloves of garlic. Add the roast, browning each side for several minutes. Add 1 yellow onion, thinly sliced. Cook for approximately 4 minutes, stirring occasionally. Season with salt and pepper. Add 28 oz can whole tomatoes with juice. Add 3 bay leaves, and approximately 1/3 Tablespoon of each of the following: cumin, cayenne, and ground chipotle peppers (could substitute Ancho powder as well.) 1/3 T Mexican oregano is optional. Add 1 cup of water and put cover on dutch oven. Bring to boil then reduce to simmer for 3 hours on stove top. Let cool slightly in the sauce. Season with salt and pepper. Shred, mix with sauce, and serve on tortillas with avocado, cilantro, and a squeeze of fresh lime.