Ingredients:

  • 3 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3½ lb beef chuck roast, trimmed of excess exterior fat
  • 1/2 cup apple cider vinegar
  • 1/2 cup beef broth (low sodium)
  • 1 tbsp vegetable oil
  • 1 1/2 cups halal-certified BBQ sauce
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Pat the beef roast dry with paper towels to ensure the rub adheres.
  2. In a small mixing bowl, combine 3 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper; massage the mixture evenly into all sides of the beef.
  3. Heat 1 tbsp vegetable oil in a pan over medium-high heat and sear the beef for 3-4 minutes per side until a mahogany-colored crust forms.
  4. Place the seared beef into the slow cooker.
  5. Pour 1/2 cup apple cider vinegar and 1/2 cup beef broth around the sides of the meat, avoiding pouring directly over the rub.
  6. Cover and cook on LOW for 8 to 10 hours until the meat is tender enough to break apart with minimal effort.
  7. Transfer the beef to a large tray or bowl and, using two forks, shred the meat along the grain until it reaches a pulled consistency.
  8. Discard the excess fat from the tray, but reserve 1/2 cup of the cooking liquid.
  9. Stir 1 1/2 cups halal-certified BBQ sauce, 2 tbsp melted unsalted butter, and the reserved cooking liquid into the shredded beef until velvety and well-coated.