Makes 6 servings
2 1/2 lbs beef chuck roast (or you can use cross rib roast), trimmed of excess fat
1. Lay out a long piece of foil and place roast in the middle. Season on all sides with the pepper, salt, onion powder, garlic powder and paprika. Rub the seasonings in. Wrap the roast up tightly in the foil. Use another large piece of foil to wrap around the roast securely. Place in fridge and let sit overnight (if you have the time). If not, just place the foiled meat in the bottom of your slow cooker (the smaller the better…as long as it fits).
2. Cover and cook on LOW for 6-10 hours (totally depends on how your slow cooker cooks. I cooked mine for about 8 hours).
3. Carefully remove the foil and place meat on a cutting board. Shred into small pieces. Place meat back in the slow cooker.
4. Add in desired amount of BBQ sauce and stir (I just used about a cup from the bottle from the grocery store, but if you want to make your own you can do that). Add in additional seasonings, if needed.
5. Cover and cook on LOW for another 15-30 minutes and then serve. You can serve the meat on toasted buns, as paninis, salad…however you desire.
The reason you can’t fail with this recipe? The foil trick. It keeps the juices in the meat and makes it so tender and delicious. Using a chuck roast will be your best bet, it has enough collagen to really make your meat fork tender by the end of the low and slow cooking time. My husband loves this sort of thing and it is perfect if you’re serving a crowd. 5 stars.