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.
