Remove the beef from its packaging, and place it on a large plate or a cutting board. Use paper towels to pat off any excess moisture.

Sprinkle both sides of the chuck roast with sea salt, garlic powder, onion powder, ground cumin, and paprika.

Heat the avocado oil in a large skillet over medium-high heat and allow the skillet to heat up for a few minutes.

Place the chuck roast in the hot skillet and sear for 4 minutes. Carefully flip and sear for another 4 minutes, until both sides are golden brown. If the meat becomes too dark, reduce the heat so that both sides just have a golden brown crust but aren’t too dark.

Move the chuck roast to the bottom of your crock pot and place the skillet back on the stove top over medium heat. Add the chopped onion and saute, stirring occasionally, until the onion has softened, about 3 to 5 minutes. Stir in the chopped garlic and saute another minute or two, until the garlic is fragrant.

Transfer the sauteed onion to the slow cooker along with the remaining ingredients. Secure the lid on the crock pot and cook for 8 hours on low heat or 4-5 hours on high heat, until the beef is fall-apart tender.

Use tongs to move the chuck roast to a cutting board. Use two forks to shred the beef. Transfer the shredded beef back into the slow cooker until you're ready to serve.

Serve your shredded beef machaca in tacos, burritos, burrito bowls, tostadas, taco salads, and more!