1. In a skillet, toast the dried guajillo and ancho peppers until fragrant.
2. Remove stems and seeds from the peppers and blend them with beef broth, onion, garlic, cumin, oregano, salt, and pepper until smooth.
3. Place the beef chuck roast in the slow cooker and pour the blended sauce over it.
4. Cook on low for 8 hours or until the meat is tender and easily shredded.
5. Once cooked, shred the beef and serve in corn tortillas.
6. Garnish with chopped cilantro and serve with lime wedges.

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