In a 7-quart slow cooker, add chile sauce, bouillon, chili powder, cumin, oregano, onion powder, garlic powder and black pepper. Add chuck roast. Cover and cook on low for 7 hours.
1 (28 oz) can Las Palmas Red Chile Sauce, 3 beef bouillon cubes, 1/4 cup plus 2 tbsps chile powder, divided, 1 tbsp ground cumin, 1 tbsp oregano leaves, 2 tsps onion powder, 1 tsp garlic powder, 1 tsp finely ground pepper, 1 (5 lb) beef chuck roast, trimmed of most visible fat