Add beef chuck to a crockpot with olive oil, beef broth, salt, pepper, garlic powder, cumin, and chili powder. Cook on medium for 8 hours or high for 4 hours. Once done, remove from crockpot and shred with a fork.
Preheat oven to 350ºF.
Using a mandoline slicer, slice zucchini into long thin slabs. On a cutting board, lay out three or four zucchini slices slightly overlapping. Add 2-3 TBS of shredded beef and roll up to make an “enchilada”. Transfer to a baking dish. Repeat with remaining zucchini and shredded beef.
Top with ½ red sauce and shredded cheese.
Bake for approximately 20 minutes and until cheese is melted.
Divide the remaining red sauce between four meal prep containers. Divide zucchini enchiladas between meal prep containers and store in the fridge for 3-4 days. Reheat before serving.