- 3–4 pound beef chuck or pot roast ((I used a chuck roast))
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/3 cup brown sugar
- 1 cup beef broth
- 2 heads roasted garlic
- your favorite buns or rolls for serving!
- Sprinkle the roast evenly with the salt, pepper, paprika and onion powder, rub and pat it into the roast. Place roast in slow cooker. Cover the top with the brown sugar, then add the beef broth to the crockpot and cover it. Cook on low for 8 hours or high for about 5 hours or until roast shreds easily.
- While the meat is cooking roast the garlic by slicing off about 1/4 inch of the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Place the two heads of garlic cut-side up on a sheet of aluminum foil. Drizzle with 1-2 teaspoons olive oil. Wrap the foil around to cover completely and bake at 375 degrees or until golden brown. Let cool, then squeeze out the cloves of garlic and mash them on a cutting board with a fork.
- Remove the meat from the slow cooker and shred using two forks, removing any large chunks of fat. Return the mean to the slow cooker and add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef.
- Cover the beef and cook it on low for another 30 minutes.
- Serve warm on rolls.
After I shred the meat, I like to dump the juice from the slow cooker through a strainer to get out any pieces of fat. Then I return the meat to the slow cooker and pour enough juice over the meat to moisten it. I put the remaining juice in a bowl and we use it to dip our sandwiches in.
- Cook Time: 480 minutes
- Category: Main Dishes