Prep all ingredients according to the ingredient list above.

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

Deglaze the pan with a splash of broth or water, scraping up the browned bits, and pour the liquid into the slow cooker.

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

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

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

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

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

Warm the soft taco shells. Fill each with barbacoa beef, black beans, diced tomato, shredded cheese, and jalapeño pepper (if using).

Serve the tacos with tortilla chips, guacamole, and virgin margaritas.