Slow Cooker BBQ Beef Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1½ cups BBQ sauce (your favorite brand)
• ½ cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp kosher salt, or to taste
• 1 tbsp olive oil (optional, for searing)

Directions

1. Prepare the roast. Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Sear the beef (optional). Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned. This adds flavor but isn't necessary.
3. Layer the slow cooker. Spread the sliced onions and minced garlic across the bottom of the slow cooker. Place the seasoned roast on top.
4. Make the BBQ sauce. In a mixing bowl, whisk together the BBQ sauce, beef broth, Worcestershire sauce, brown sugar, apple cider vinegar, and Dijon mustard.
5. Add the sauce. Pour the BBQ mixture over the roast, making sure the beef is well coated.
6. Slow cook. Cover and cook on:
• LOW for 8–9 hours (recommended)
• HIGH for 5–6 hours
7. The roast is ready when it easily pulls apart with a fork.
8. Shred or slice. Remove the beef and shred it with two forks, or cut into large chunks if you prefer a traditional pot roast texture.
9. Finish the sauce. Skim excess fat from the cooking liquid. For a thicker sauce, transfer some liquid to a saucepan and simmer until reduced, or stir a slurry of 1 tbsp cornstarch and 1 tbsp cold water into the hot cooking liquid and cook on HIGH until thickened.
10. Combine and serve. Return the beef to the slow cooker and toss with the BBQ sauce.
11. Let it sit for another 10–15 minutes to absorb the flavors.