Season the chuck roast with salt, pepper, and garlic powder. Heat a skillet over medium high heat. Add a couple of tbsp of butter to the skillet.

Sear the roast on all sides.

Put the chuck roast in a slow cooker. Season with salt, pepper, cumin, dried cilantro, chili powder, and cayenne. Add the chopped onion, beef broth, minced garlic, green chiles, and chipotle peppers in adobo sauce. Stir everything together.

Cook on low for 7 or 8 hours. Once the meat is cooked, remove it from the crockpot, shred it with two forks, and discard any of the extra fat.

Carefully add the juices and chipotle peppers from the crockpot to a blender. Blend the sauce together and set aside.

Heat the skillet over medium heat and add some oil to the skillet. Lay out a few of the tortillas and top them with shredded cheese. Top each one with a spoonful of the meat. Fold the tortillas over and cook on both sides until golden brown and crispy.

Lay the tacos out on paper towels to absorb any extra grease. Top tacos with your favorite toppings and dip in the sauce! Enjoy!