In a bowl, mix together honey, chipotle peppers, garlic, onion powder, cumin, salt, and black pepper.

Place the beef chuck roast in the crockpot and pour the honey-chipotle mixture over it.

Add beef broth to the crockpot.

Cover and cook on low for 8 hours or until the meat is tender.

Once the pot roast is cooked, shred the meat with two forks.

Warm the corn tortillas in a skillet or microwave.

Fill each tortilla with shredded pot roast, and top with cilantro, red onion, and a squeeze of lime.