1. Season the beef roast with chili powder, cumin, smoked paprika, salt, and black pepper.

2. Heat olive oil in a Dutch oven and sear the beef until browned on all sides.

3. Add onion, garlic, and tomato paste to the pot and cook until fragrant.

4. Pour in beef broth and cook low and slow until the beef becomes fork tender.

5. Remove the beef and shred it using two forks. Return it to the juices.

6. Mix tomatoes, red onion, jalapeño, cilantro, and lime juice to make pico de gallo.

7. Mash avocado with lime juice and a pinch of salt for guacamole.

8. Fill tortillas with shredded cheese and beef. Fold carefully.

9. Cook tacos in a hot skillet until crispy and golden brown on both sides.

10. Top with guacamole, pico de gallo, and extra cilantro before serving.