Taco roast by Jess

1 (2.5 lb) chuck roast

1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

Thaw completely.

Serve in tortillas or as a sandwich or on a salad.   Cook on low 6-8 hours. It might need some extra seasoning with salt and pepper once the beef is mostly cooked.