Slow-Cooker Shredded Beef Tacos with Pico de Gallo

To prepare beef: Combine chili powder, oregano, cumin, salt, cayenne and garlic powder in a small bowl. Sprinkle beef with 2 tablespoons of the mixture.

Heat oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, 5 to 6 minutes total.

Place onion in a 5- to 6-quart slow cooker. Add the beef. Whisk broth, tomato paste and the remaining spice mixture together and pour over the beef.

Cook on High for 4 hours or Low for 8 hours. Shred the beef with 2 forks and stir back into the liquid.

To prepare pico de gallo: Combine tomato, cilantro, red onion, jalapeño, lime juice and salt in a medium bowl.

Serve the beef with tortillas, the pico de gallo and lime wedges.