Scatter the sliced peppers and onions all over the bottom of a slow cooker insert.
In a small bowl, mix together spices (cumin through cloves). Rub spice mixture evenly all over all sides of the chuck roast then place chuck roast on top of the sliced veggies in the slow cooker.
Add beef broth, crushed tomatoes and lime juice to the slow cooker and cover with lid. Heat on Low for 8 hours or High for 4 hours. Shred with a fork before serving with rice, in tortillas or on a salad.