Begin by trimming any excess fat from the beef chuck roast. Cut the roast into large chunks to fit into your slow cooker or Instant Pot.

In a large skillet, heat the olive oil over medium-high heat. Add the beef chunks in batches, searing them on all sides until browned. Once seared, transfer the beef to the slow cooker or Instant Pot.

In the same skillet, add the diced onion and sauté for about 5 minutes, until it becomes translucent. Add the minced garlic and continue to cook for another minute until fragrant.

To the slow cooker or Instant Pot, add the sautéed onions and garlic, beef broth, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf. Stir to combine all the ingredients.

Cover and cook on low for 8 hours or high for 4 hours in the slow cooker, until the beef is tender and easily shreds with a fork. If using an Instant Pot, secure the lid and cook on high pressure for 60 minutes. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.

Once cooked, remove the beef from the cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the pot and stir in the lime juice.

Garnish with fresh cilantro and serve the shredded beef in tacos, burritos, or on top of rice. Enjoy!