Pat the chuck roast very dry with a paper towel. Cut into 2-3 pieces to make it more manageable to sear, and cut off any excess fat. Season with salt, dried oregano, smoked paprika, chili powder, cumin, and garlic powder making all sides are coated.

If your crockpot has a sauté function, turn the heat to “sauté.” Once hot, add the avocado oil. Add the beef, working in batches if needed, and brown on all sides, about 2 minutes per side. If your crockpot does not have a sauté function, you can do the same method to brown the beef in a medium skillet over medium high heat and transfer it to your crockpot once you’re finished.

Turn the crockpot to “Low.” Pour the beef broth, chipotles, tomato paste, and lime juice into the crockpot. Whisk until smooth. Add the onions, garlic, and bay leaves. Nestle the beef into the pot. Cook on low for 6-8 hours, until the beef is very tender.

Transfer the beef to a cutting board. Allow to cool slightly before shredding the meat with two forks. Discard any excess fat. Return to the crockpot. Toss to combine.