Ingredients:

  • 2.5-3 lbs (1.1-1.4 kg) Beef Chuck Roast (or Brisket), excess fat trimmed
  • 1 cup (240 ml) Sweet BBQ Sauce
  • ½ cup (120 ml) Beef Broth or Water
  • ¼ cup (50 g) Packed Brown Sugar
  • 1 tablespoon (15 ml) Worcestershire Sauce
  • 1 tablespoon (15 ml) Apple Cider Vinegar
  • 1 teaspoon (5 ml) Smoked Paprika
  • ½ teaspoon (2.5 ml) Garlic Powder
  • ½ teaspoon (2.5 ml) Onion Powder
  • ½ teaspoon (2.5 ml) Black Pepper
  • Salt to taste
  • Optional: ¼ - ½ teaspoon Red Pepper Flakes or Hot Sauce
  • 6-8 Buns or Sandwich Rolls
  • Optional Toppings: Coleslaw, Pickles, Sliced Red Onions, Extra BBQ Sauce

Instructions:

  1. Trim excess fat from the chuck roast. Cut into large chunks (about 2-3 inches) if necessary.
  2. In a large bowl, whisk together the BBQ sauce, beef broth, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and salt. Add red pepper flakes or hot sauce if desired.
  3. Place the beef chunks in the slow cooker. Pour the BBQ sauce mixture over the beef, ensuring it's evenly coated. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, or until the beef is very tender.
  4. Remove the beef from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces.
  5. Return the shredded beef to the sauce in the slow cooker. Stir to coat the beef thoroughly with the sauce. Let it simmer for another 15-20 minutes.
  6. Pile the sweet BBQ beef onto your buns or rolls. Top with coleslaw, pickles, sliced red onions, or extra BBQ sauce, if desired. Serve immediately.