Prep all ingredients according to the ingredient list above.

Sear the beef: Heat olive oil in a cast-iron pan over medium-high heat. Sear the beef chuck roast on each side until browned. Transfer to a slow cooker.

Deglaze the pan: Pour a small amount of broth or water into the hot pan, scrape up the browned bits, and pour the liquid into the slow cooker.

Add seasonings and liquids: Add paprika, chili powder, chipotle sauce (if using), beef broth, apple cider vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, salt, and pepper. Stir to combine.

Cook the beef: Cover and cook on high for 4 hours or low for 6–8 hours, until the beef is fork-tender.

Shred the beef: Use two forks to shred the beef, then mix it back into the sauce to soak up the flavor.

Make the guacamole: Mash the avocado in a bowl. Add cilantro, garlic, lime juice, and salt. Mix until smooth and creamy.

Assemble the tacos: Warm the soft taco shells. Fill each with barbacoa beef, black beans, diced tomato, shredded cheese, and jalapeño (if desired).

Mix the virgin margaritas: In a pitcher, combine cold water, orange juice, lime juice, and honey (or agave). Stir until blended. Serve over ice.