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

Combine kosher salt, chili powder, garlic powder, onion powder, ground cumin, paprika, and black pepper in a mixing bowl to create the spice rub.

Generously rub the prepared spice mixture all over the seared roast.

Transfer the seasoned roast into a slow cooker and pour in the beef broth around the roast.

Set the slow cooker to low and cook for 8-9 hours until fork-tender.

Remove the lid and shred the beef directly in the cooker using two forks.

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