Ingredients:

  • 3.5 lb beef chuck roast, trimmed of excess exterior fat
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 2 tbsp red wine vinegar
  • 1 large yellow onion, sliced into thick wedges
  • 3 cloves garlic, smashed
  • 1/2 cup beef broth (low sodium)
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef dry with paper towels.
  2. In a small bowl, whisk together the olive oil and red wine vinegar, then rub this slurry over the entire roast.
  3. Combine the salt, smoked paprika, garlic powder, onion powder, and black pepper; sprinkle the rub evenly over all sides of the meat, pressing it in with your hands.
  4. Place the sliced onion wedges and smashed garlic at the bottom of the slow cooker to create a natural roasting rack.
  5. Place the seasoned beef on top of the vegetables.
  6. Pour the beef broth and Worcestershire sauce around the sides of the meat, ensuring the rub on top remains intact.
  7. Cover and cook on Low for 8 to 10 hours (or High for 5 to 6 hours) until the beef is fork-tender.
  8. Carefully remove the beef to a large platter and let it rest for 15 minutes.
  9. Using two forks, pull the beef apart along the grain into thick ribbons.
  10. Return the shredded beef to the slow cooker and toss it with the remaining braising liquids.