Cut chuck roast into 2 to 3-inch chunks. Generously season with salt and pepper.
Heat olive oil in a large Dutch oven and brown chuck roast on all sides. Place browned meat into a slow cooker.
In a medium bowl, combine the rest of the barbacoa ingredients. Mix well and then pour over beef.
Cover and cook over low heat (6 to 8 hours) or high heat (3 to 4 hours) until the beef is tender and falls apart easily. Remove beef from broth and cool slightly. Remove bay leaves.
Shred beef with hands or a fork. Return beef to the slow cooker and cook for another 15 to 20 minutes to allow the beef to soak up more juices.
Taste and add any additional seasoning as desired.
To Assemble Tacos:
Warm corn tortillas in the microwave according to the package directions.
Top with well-drained barbacoa and remaining taco fixings. Serve with lime wedges.
Store any leftover barbacoa in its juices in the refrigerator.