Season the chuck roast with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.

Place the seasoned roast in the slow cooker.

Add sliced onion, minced garlic, and beef broth to the slow cooker.

Cover and cook on low for 6-8 hours or until the meat is tender and easily shredded.

Once cooked, remove the roast from the slow cooker and shred the meat with two forks.

Return the shredded meat to the slow cooker and mix with the juices.

Warm the tortillas in a skillet over medium heat.

Fill each tortilla with shredded chuck roast, and top with lettuce, tomatoes, cheese, and cilantro.

Serve with lime wedges on the side.