1: Combine beef broth, water, ground ancho chile powder, hatch chili powder, ground cloves, cinnamon, minced garlic, Mexican oregano, cumin, salt, and pepper in a pot and bring to a boil.
2: Turn down the heat and simmer for 10 minutes.
3: In a crockpot, place a quarter of a white onion, two sliced jalapeños, and three quartered Roma tomatoes.
4: Pour the sauce into the crockpot over the vegetables.
5: Smoke the chuck roast for 2 hours at 250°F.
6: Place the smoked meat into the crockpot.
7: Cook on high for 4-5 hours or until the meat is fork tender.
8: Top with chopped white onion and cilantro before serving.
