Heat a large skillet over high heat and add vegetable oil. Sear the boneless chuck roast for 2-3 minutes on each side.

Combine kosher salt, chili powder, garlic powder, onion powder, cumin, paprika, and black pepper in a mixing bowl.

Rub the spice mixture on the seared roast and place it in the slow cooker with the beef broth.

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

Shred the beef inside the slow cooker with two forks and mix with the cooking juices.

Squeeze lime juice over the shredded beef and sprinkle with chopped cilantro before serving.