Ingredients

The following ingredients have 4 Servings
  • 4 lb chuck roast
  • 2 tbsp ghee ((or coconut oil for dairy free))
  • 1 onion, diced
  • Sea salt and pepper
  • 1 cup coconut aminos
  • 1/2 cup tomato paste
  • 1/4 cup white vinegar
  • 2 tbsp mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika

Instruction

  • Cut roast into 4 pieces and season each piece lightly with salt and pepper. Chop onion as noted and place it in the slow cooker. 
  • To make the BBQ sauce, place all of the sauce ingredients in a mixing bowl and whisk well to incorporate. Place 1/2 of the sauce in a container and refrigerate, you'll use after the beef is cooked. 
  • Heat a large skillet over medium heat and add ghee. Once hot, add the roast pieces and sear on both the main sides for 4-5 minutes. After the main 2 sides are seared, turn the roast and quickly sear the other 4 sides for 1 minute each. Depending on the shape of the roast some ends might be hard to sear. Just do the best you can to sear all sides. 
  • Place the beef on top of the onions in the slow cooker. Pour the remaining half of the BBQ sauce over everything.
  • Place the lid on the slow cooker and cook on low for 8-10 hours. 
  • When the beef is finished, shred it with 2 forks (either transfer to a cutting board or do it in the slow cooker). Mix it in well with the onions and juices/sauce from the slow cooker. Serve topped with additional BBQ sauce as desired.