Ingredients

1 beef chuck roast, about 3 pounds
1 ½ cups beef broth
One 14 ½-ounce can diced tomatoes, with their juice
One 4-ounce can diced mild green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon garlic powder

Directions

In the slow cooker stir together into the broth the tomatoes, chiles, chili powder, cumin, onion powder, garlic powder, salt and pepper. Place the roast on top.

Cover the pot, and cook on low for 8-10 hours or on high for 4-5 hours.

Use two forks to shred the meat, and stir it into the sauce. Or simply slice the meat, and smother it in the sauce.
Serve hot, with the toppings of your choice.