I remember my aunts making this, and I thought it was gone forever. Surprise! I found it, and it’s even more delicious.

Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 4 minutes per side.
Transfer the beef to a slow cooker. Add the chopped onion, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
Pour in the beef broth, lime juice, and apple cider vinegar. Add the diced green chilies.
Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the juices.

Serve hot with your choice of sides.
Variations & Tips
For a spicier kick, add a chopped jalapeño or a dash of cayenne pepper to the slow cooker. If you prefer a smokier flavor, try adding a teaspoon of chipotle powder. You can also use this shredded beef as a topping for a low-carb salad or as a filling for lettuce wraps. If you’re short on time, you can use a pressure cooker to reduce the cooking time to about an hour.