Preheat the oven to 325°F.

Pat the chuck roast dry. Season all over with the kosher salt, black pepper, garlic powder, smoked paprika, and chili powder.

Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the chuck roast for 3–4 minutes per side, until deeply browned.

In a bowl or large measuring cup, whisk together the beef broth, Better Than Bouillon beef base, apple cider vinegar, Worcestershire sauce, Dijon mustard, and brown sugar or honey, if using.

Add the garlic to the Dutch oven, then pour in the braising liquid. The liquid should come about ⅓ to ½ of the way up the roast.

Bring the liquid to a simmer, then cover the Dutch oven and transfer it to the oven.

Braise for 3 to 4 hours, or until the chuck roast shreds easily with a fork. If the roast still feels tough, keep cooking and check every 20–30 minutes.

Remove the roast from the Dutch oven and shred the beef. Skim excess fat from the braising liquid if needed.

Add the shredded beef back into the Dutch oven. Stir in ¾ cup BBQ sauce, adding more as needed, until the beef is saucy and coated. Simmer uncovered on the stovetop for 5–10 minutes if you want the sauce thicker.

Make the ranch slaw. In a medium bowl, combine the coleslaw mix, homemade ranch, lime juice, cilantro, and fresh cracked black pepper. Toss until evenly coated.

Refrigerate the slaw for at least 30 minutes before serving for the best flavor.

Warm the tortillas. Fill each tortilla with BBQ chuck roast, cheese if using, ranch slaw, extra BBQ sauce, extra jarred jalapeños, and a squeeze of lime.