Slow Cooker BBQ Roast

I love BBQ sauce! However, it has been a challenge for me to find BBQ sauce at the store without sugar or high fructose corn syrup. This recipe satisfies my BBQ sauce cravings. It is so easy to make and it tastes so good! The meat is fall-off-the-bone tender. If you'd like a bit more spice, add a pinch of cayenne pepper before cooking.

Slow Cooker BBQ Roast

2 ¾ lb. boneless chuck roast
1 large yellow onion, thinly sliced
2 tsp. garlic powder
1 ½ tsp. oregano, dried
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. sea salt
½ tsp. black pepper
6 oz. can tomato paste
2 T. Dijon mustard
1 ½ T. apple cider vinegar
½ cup water
pinch of cayenne pepper (optional if you want it spicier)
Slice onions and place on the bottom of the slow cooker. Cut roast into 3 chunks (about 1 lb. each) and place on top of the onions.

Mix together remaining ingredients and pour over beef and onions. Cook on low heat for 8-10 hours or until meat is tender and shreds easily. Shred with 2 forks, stir into onions before serving.

Serve on hamburger buns, a baked potato, or as a lettuce wrap. 

This does make a lot, so freeze whatever you don't use and enjoy another meal later.

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