1. Heat olive oil in a large skillet over medium-high heat.

2. Sear the beef chuck roast on all sides until browned, about 5-7 minutes.

3. Remove the beef and place it in a slow cooker.

4. In the same skillet, sauté onion and garlic until softened, about 3-4 minutes.

5. Add the lime juice, apple cider vinegar, chili powder, cumin, oregano, salt, and pepper to the skillet; mix well.

6. Pour the mixture over the beef in the slow cooker.

7. Add the beef broth and cover the slow cooker.

8. Cook on low for 8 hours or high for 4 hours until the beef is tender.

9. Once cooked, shred the beef with two forks.

10. Warm the corn tortillas in a skillet or microwave.

11. Assemble the tacos with shredded beef, garnish with cilantro, and serve with lime wedges.