Shredded Roast Beef Queso Dip

Preheat your oven to 325°F (163°C).

In a small bowl, combine the garlic powder, smoked paprika, onion powder, seasoned salt, and black pepper.

Cut the chuck roast into large chunks.

Heat vegetable oil in a large, oven-safe skillet (like cast iron) over medium-high heat. Sear the roast chunks on all sides.

Once seared, remove the beef from the skillet and set aside.

In the same skillet, melt the butter. Add the dry spice mixture and stir to combine.

Return the seared beef to the skillet and toss to coat in the butter and spice mixture.

Pour in the beef broth, then cover the skillet tightly with aluminum foil.

Place the skillet on the middle rack of the preheated oven and cook for 3 hours.

After 3 hours, carefully remove the beef from the skillet and shred it using two forks.

To make the dip, preheat the oven to 350°F (177°C).

In a clean cast iron skillet, combine the cubed Colby Jack cheese, pepper jack cheese, cream cheese, diced tomatoes with green chiles, and diced green chiles.

Place the skillet in the oven to melt the cheese, about 15-20 minutes.

Once the cheese begins to melt, remove the skillet from the oven and stir until smooth and combined.

Add the shredded roast beef to the cheese dip and stir to fully incorporate.

Return the skillet to the oven for about 10 more minutes to heat through.

Remove from the oven, add the taco seasoning, and stir to combine.

Serve warm with tortilla chips.