In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side until browned. Remove the beef and set aside.

In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Stir in the chili powder, cumin, smoked paprika, and oregano, cooking for another minute until fragrant.

Return the beef to the skillet, then pour in the beef broth and lime juice. Bring to a simmer, cover, and reduce the heat to low. Cook for 3-4 hours, or until the beef is tender and easily shredded with a fork.

Once cooked, remove the beef from the skillet and shred it using two forks. Return the shredded beef to the skillet and mix it with the juices.

To assemble the tacos, warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with shredded beef, then top with shredded lettuce, diced tomatoes, cheese, sour cream, and cilantro.