Ingredients:

  • 3-4 pounds of chuck roast or brisket cut (1.4-1.8 kg)
  • 2 teaspoons kosher salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon smoked paprika (8 g)
  • 2 teaspoons garlic powder (6 g)
  • 1 teaspoon onion powder (3 g)
  • 1 cup beef broth (240 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 cup barbecue sauce (240 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 onion, sliced
  • 2-3 cloves of garlic, minced

Instructions:

  1. Trim excess fat from the chuck roast if needed.
  2. Season the meat with kosher salt, pepper, smoked paprika, garlic powder, and onion powder; rub into the meat thoroughly.
  3. Heat a skillet over medium-high heat and sear the meat on all sides until browned (about 3-4 minutes per side) if desired.
  4. In a mixing bowl, combine the beef broth, Worcestershire sauce, barbecue sauce, and apple cider vinegar.
  5. Place the seared meat in the cooker. Add sliced onion and minced garlic if using. Pour sauce mixture over the meat.
  6. For slow cooker: Set on low for 6-8 hours or high for 3-4 hours. For Dutch oven: Cover and cook in a preheated oven at 300°F (150°C) for 3-4 hours, or until tender.
  7. The meat should be fork-tender. Internal temperature should reach around 190°F (88°C).
  8. Let the meat rest for 10-15 minutes before slicing. Serve with sauce.