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Trim fat from roast. Place in a 3 1/2- to 4-quart slow cooker. Season with chili powder, cumin, oregano and garlic powder. Top with onion, beans, tomatoes, and green chiles. Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours.
Just before serving, if slow cooker is on Low, increase the setting to High. Remove roast and cut into 8 portions; return to mixture in slow cooker. Stir in barbecue sauce. Cover and cook about 5 minutes or until heated through.