Place roast in your slow cooker. Pour beef broth over roast.
In a small bowl, combine chili powder, salt, cumin, paprika and garlic power, oregano, coriander, beef broth and chopped jalapeno. Stir until combined. Sprinkle spice mixture over roast.
Cook on low for 6-8 hours or high for 4 to 5 hours or until your meat shreds easily.
Shred beef with two forks, removing any fat. Season with salt and pepper to taste. Squeeze lime juice over and toss to coat with the juices.
Use for tacos, enchiladas, burritos, etc. Serve with desired toppings.
Every slow cooker cooks differently, so adjust time and high/low accordingly. When I cook any kind of meat I want to shred, I like to cook on high for the first 4 hours and then turn it to low for another 4 hours.