Directions:
1. Begin by seasoning the beef chuck roast generously with salt, pepper, and smoked paprika.
2. In a large skillet over medium-high heat, sear the roast on all sides until browned, about 3-4 minutes per side.
3. Transfer the seared beef to a slow cooker and add the chopped onions, garlic, beef broth, barbecue sauce, brown sugar, Worcestershire sauce, and chili powder.
4. Cover the slow cooker and cook on low for 8 hours, or high for 4 hours, until the meat is tender and shreds easily with a fork.
5. Once cooked, remove the beef from the slow cooker and let it rest for a few minutes. Shred the meat using two forks.
6. Return the shredded beef to the slow cooker and stir it into the sauce, allowing it to soak in the flavors for an additional 15 minutes on low.
7. Serve the pulled beef on buns or alongside your favorite sides, drizzled with extra barbecue sauce if desired.
Prep Time: 15 minutes
Cooking Time: 8 hours (Low) / 4 hours (High)
Total Time: 8 hours 15 minutes (Low) / 4 hours 15 minutes (High)
Kcal: 480 kcal per serving
Servings: 6
