Heat a splash of vegetable oil in a large skillet over medium-high heat. Once hot, add the boneless chuck roast and sear each side for 3-4 minutes until deeply browned.

While the meat is searing, prepare your seasoning mix. In a medium bowl, combine kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and freshly ground black pepper.

Once the chuck roast is seared, transfer it to the slow cooker. Rub the spice mixture over the meat and pour in the low sodium beef broth.

Cover the slow cooker and cook on low for 8-9 hours until the meat is fork-tender.

Once cooked, use two forks to shred the meat in the slow cooker, mixing it with the juices. Squeeze fresh lime juice over and sprinkle with minced cilantro before serving.