Start by heating a large skillet over medium-high heat. Add a little oil, and once hot, sear the beef chuck roast on all sides for about 3-4 minutes until it's nicely browned. This step helps lock in the juices and adds extra flavor.

Transfer the seared beef to your slow cooker. Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper. Pour in the beef broth and add the bay leaves for that extra depth of flavor.

Cover the slow cooker and set it to low. Let the beef cook for about 8 hours or until it’s fall-apart tender. If you’re short on time, you can set it to high for 4-5 hours, but the low-and-slow method really brings out the best flavors.

Once the beef is cooked, remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the beef into bite-sized pieces. It should fall apart easily! Discard any large chunks of fat, but feel free to mix in some of the flavorful juices from the slow cooker.

Your shredded beef is now ready to be enjoyed! Serve it as is or use it in tacos, sandwiches, or your favorite recipes. For an extra burst of flavor, drizzle some of the cooking juices over the shredded beef before serving.