Savory Slow Cooker Barbecue Chuck Roast

This slow cooked barbecue roast is 
extremely tender and flavorful ~
Definitely worth the time to dry rub,
 slow cook and carmelize in the oven!

Ingredients:

3 1/2 to 5 pound boneless chuck roast**

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1 teaspoon salt

1/2 teaspoon black pepper

4 cloves garlic, minced or pressed

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup packed brown sugar

1 1/2 teaspoons black pepper

2 teaspoons onion powder

1 tablespoon spicy brown or yellow mustard

1 tablespoon Worcestershire sauce

1/2 to 1 teaspoon cayenne pepper (optional)***

1 tablespoon olive oil

Method:

Use a mortar & pestle, or small bowl and fork, to thouroughly mix together the tablespoon of brown sugar, paprika, onion powder, garlic powder, cumin, salt and pepper.

Rub the spice mixture onto all sides of the roast and refrigerate for 30 minutes or up to overnight.

Add the garlic, vinegar, ketchup, 1/2 cup brown sugar, pepper, onion powder, mustard, Worcestershire and cayenne (if using) to the pot of a slow cooker. Stir to combine. Add the roast to the pot. Turn to coat both sides with the sauce. 

Slow cook on low for 6 1/2 to 7 hours. 

Preheat oven to 390*. Line a baking sheet or pan with aluminum foil. Transfer the roast to the prepared pan. Drizzle the olive oil over the roast. Bake in the preheated oven for 15 minutes.

While the roast is in the oven, transfer the sauce from the slow cooker pot to a saucepan. Bring to a slow boil/simmer over medium-high heat. Continue to simmer and stir over medium heat for 15 minutes.

Remove the roast from the oven. Pour or spoon enough of the reduced sauce over the roast to completely cover. Return to the oven for 5 minutes. Remove from the oven and cover with sauce again. Return to the oven for 5 to 10 minutes longer to carmelize the sauce.

Allow to rest for 5 minutes. Transfer to a platter or slice in the roasting pan. Depending on the size of the roast it will yield 6 to 8 servings. Serve with additional sauce.

**A beef brisket may be used instead of a chuck roast.

***This barbecue sauce is rich and flavorful. If you prefer a spicier kick, cayenne pepper can be added to taste.

Note: This was a simple meal because it the roast didn't require any attention while in the slow cooker. Placing several baking potatoes in the oven to bake made a nice side to accompany the meat. A vegetable and/or a salad plus your choice of bread completes the meal. 😀

Clockwise: Baked Potato, Savory Cauliflower
Rice, Barbecue Chuck Roast, Cornmeal 
Muffin and Cucumber Salad.