Creating these delectable Crock Pot Birria Tacos is easy if you follow these simple steps:

1. Prepare the Meat: Cut the beef chuck roast into large chunks. Season the meat with salt and black pepper.
2. Sear the Meat: In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoned meat and sear on all sides until browned (approximately 3-4 minutes per side). Remove the beef and set aside.
3. Prepare the Sauce: In the same skillet, add the chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.
4. Rehydrate the Peppers: In a bowl, soak the dried guajillo and ancho peppers in hot water for 15 minutes until softened. Drain and set aside.
5. Blend the Sauce: In a blender, combine the soaked peppers, sautéed onion, garlic, beef broth, apple cider vinegar, ground cumin, dried oregano, smoked paprika, and chili powder. Blend until smooth.
6. Combine in the Crock Pot: Place the seared beef chunks in the Crock Pot and pour the blended sauce over the meat.
7. Cook: Cover and cook on low for 6-8 hours or high for 4-6 hours until the meat is fork-tender.
8. Shred the Meat: Once cooked, remove the beef from the Crock Pot and shred using two forks. Return the shredded meat to the pot, mixing it with the broth.
9. Prepare the Tortillas: In a dry skillet, lightly toast corn tortillas for a few seconds on each side until warm and pliable.
10. Assemble the Tacos: Fill each tortilla with the shredded Birria meat, and top with chopped cilantro, diced onions, and a squeeze of lime.