• Add 2 tablespoons chili powder, ½ tablespoon smoked paprika, 2 teaspoons onion powder, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1 teaspoon freshly ground black pepper to small bowl. Whisk spices together until well incorporated, breaking up any clumps. Set bowl aside.
  
• Place 3-4 pounds boneless beef roast on flat surface. Pat all sides of beef roast completely dry with paper towels, then thoroughly coat all sides of beef roast with spice blend.
  
• Place large pot on stovetop over medium-high heat. Add 2 tablespoons neutral-flavored oil and continue heating pot until oil is hot and shimmery.
• When oil is hot, place seasoned beef roast in pot. Sear beef roast 3 to 4 minutes or until lightly golden on bottom. Flip beef roast over and sear 3 to 4 minutes more. Repeat until all sides of beef roast are golden brown.
  
• Once beef is seared on all sides, add 1 cup beef broth, 1 cup orange juice, and 6 tablespoons lime juice to pot. Cover pot with lid and reduce heat to medium-low.
• Cook beef roast 2 hours, then check doneness of beef with internal meat thermometer. Continue cooking beef as needed until beef is tender and internal temperature reaches 195° Fahrenheit.
• Once target temperature is reached, transfer cooked beef roast to cutting board. Let roast rest 10 minutes.
• While beef rests, reduce heat under pot to low and simmer sauce until reduced slightly.
• After beef has rested 10 minutes, shred beef roast into small pieces using 2 forks. Return shredded meat to pot and stir to incorporate shredded meat into reduced sauce.
  

To Serve

• Warm 8 flour tortillas in large skillet, or in microwave with individual tortillas layered between damp paper towels.
• Serve shredded beef in warmed tortillas with desired toppings.