Whenever I whip up this recipe with chuck roast, it never lasts long
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
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