Ingredients:

  • 3 lbs (1.36 kg) beef chuck roast, trimmed of excess fat
  • 1 tbsp (15 ml) olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) smoked paprika
  • 1 tsp (5 ml) chili powder
  • 1/2 tsp (2.5 ml) ground cumin
  • 1/4 tsp (1.25 ml) black pepper
  • 1 tsp (5 ml) salt
  • 1 cup (240 ml) ketchup
  • 1/2 cup (120 ml) apple cider vinegar
  • 1/4 cup (60 ml) brown sugar, packed
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) yellow mustard
  • 1 tsp (5 ml) liquid smoke (optional, but recommended)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned. This step adds flavor, but can be skipped if using the slow cooker.
  2. In the slow cooker (or skillet used to sear), sauté chopped onion and minced garlic until softened and fragrant.
  3. Combine smoked paprika, chili powder, cumin, salt, and pepper in a small bowl. Rub the spice mixture all over the beef chuck roast.
  4. Place the seasoned beef in the slow cooker (or Dutch oven) on top of the sautéed onions and garlic.
  5. In a bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and liquid smoke (if using).
  6. Pour the BBQ sauce mixture over the beef in the slow cooker or Dutch oven.
  7. Cover and cook on low for 6-8 hours or on high for 4-5 hours (Slow Cooker), or cover and bake at 300°F (150°C) for 3-4 hours (Oven), or until the beef is very tender and easily shreds with a fork.
  8. Remove the beef from the slow cooker or Dutch oven and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces.
  9. Return the shredded beef to the slow cooker or Dutch oven and stir to coat it well with the BBQ sauce.
  10. Serve immediately on buns, over rice, or in tacos.