Heat olive oil in a skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.

Transfer the seared roast to the crockpot. In a bowl, mix beef broth, honey, chipotle in adobo, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Pour the mixture over the roast in the crockpot.

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

Once the roast is done, shred the meat with two forks and mix it with the cooking juices.

Serve the shredded meat in warmed corn tortillas, topped with chopped cilantro, diced red onion, and lime wedges.