Combine chili powder, salt, coriander, onion powder, garlic powder, cumin and black pepper; rub into surface of beef roast. Pan sear roast in olive oil on medium high heat until browned on both sides. Add onion and garlic to pan and sauté for one minutes. Add red wine to pan and deglaze (approximately 2 minutes). Add tomatoes, chipotle pepper, adobo sauce, oregano, thyme, bay leaves and cayenne. Turn heat down to low; simmer, covered, until fork tender (approximately 3 hours) or cook the roast in a crock pot on low heat for up to 8 hours. The meat will be very tender and falling apart. De-fat sauce, if needed.