In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, oregano, and salt. Mix until well blended. This spice mixture forms the backbone of the beef’s deep, smoky flavor.

Place the chuck roast in your slow cooker. Rub the spice mixture generously all over the surface of the meat, coating it evenly for maximum flavor in every bite.

Layer the thinly sliced onion over and around the seasoned beef. Pour the orange juice and beef broth into the slow cooker, allowing the liquid to partially surround the meat. The combination of citrus and savory broth will tenderize the beef and add complexity to the flavor profile.

Cover with the lid and cook on low for 7–8 hours, or until the beef is fall-apart tender and easily shreds with a fork. The long cooking time ensures the connective tissue breaks down fully, creating that melt-in-your-mouth texture.

Remove the roast from the slow cooker and transfer it to a large dish. Using two forks, gently pull the beef into shreds, discarding any large pieces of fat.

Return the shredded meat to the slow cooker and stir in the salsa verde. Let the beef warm through for 5–10 minutes so the flavors can meld together. The salsa verde adds a tangy, slightly spicy finish that brightens the rich meat.

Serve the shredded beef in warm tortillas for tacos, roll it into burritos, layer it into enchiladas, or spoon it over rice for a hearty bowl. Garnish with your favorite toppings such as fresh cilantro, diced onions, shredded cheese, or avocado slices.