Cut the beef into large cubes. In a large skillet over medium high heat add the avocado oil and sear the beef on each side and for the burnt end flavors.

Transfer to your slow cooker.

In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, and lime juice. Pulse until blended and pour on top of the meat.

Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.

Serve with your favorite taco mixings on a tortilla or over rice.