Ingredients
– 2 pounds of beef chuck roast
– 1 tablespoon smoked paprika
– 1 tablespoon brown sugar
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– 1 teaspoon salt
– 1 teaspoon black pepper
– 1/2 teaspoon cayenne pepper (optional for heat)
– 1 cup barbecue sauce
– 1/4 cup beef broth
Equipment Needed
– Slow cooker (or an oven)
– Sharp knife
– Cutting board
– Mixing bowl
– Foil
– Baking sheet
Step-by-Step Instructions
First, start by trimming any excess fat from your beef chuck roast. This cut benefits from a bit of marbling, but you want to remove any large chunks of hard fat. Next, I like to create a spice rub to coat the meat using smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and if you’re feeling adventurous, a little cayenne pepper for some kick. I usually mix these spices in a bowl to ensure an even distribution. Once mixed, generously rub this spice blend over the entire roast, covering it as thoroughly as you can. I promise, this blend will make your kitchen smell heavenly! (See the next page below to continue steps…)