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Use paper towels to dry excess moisture from chuck roast. Cut roast into large chunks, about 2″ pieces. Place beef into slow cooker.
Add all remaining ingredients into slow cooker, gently stirring to ensure all ingredients are combined. Set slow cooker on low for 8-9 hours OR 5-6 hours on high. When beef is fork-tender, use tongs to remove from slow cooker and gently shred as desired. Return shredded beef to slow cooker, warm through, and add more chili powder if desired. Serve with toppings of your choice, over rice or tortillas.