SHREDDED BBQ BEEFIngredientsSpice rub2 teaspoons garlic powder1 teaspoon onion powder1/2 teaspoon dried oregano1 teaspoon paprika1 teaspoon chili powderpinch red pepper flakes1 teaspoon salt (pink himalayan)1/2 teaspoon fresh ground pepper3 to 4 pound beef chuck roast, trimmed of visible fat and cut into 4 pieces2 bell peppers, sliced2 carrots, chopped1 onion, chopped1 garlic clove, finely chopped
1/3 cup beef broth or water (read labels or use homemade from previous post)1-2 cups bbq sauce or balsamic/tomato sauce (add equal parts to a small saucepan and cook over medium heat for 5 minutes to make a easy dipping sauce)Directions1. Mix together the spice blend in a small bowl and sprinkle all over meat. Place into slow cooker.2. Add in bell peppers, carrots, onion, garlic, beef stock/water and a little extra sprinkle of salt and pepper on top of the veggies. Cover and cook on low heat for 7-8 hours or until meat easily pulls apart.3. Take meat out and shred with two forks. (Skim off any excess fat in the slow cooker pot and discard or save for another use).
4. Add beef back to slow cooker pot with veggies and liquid. 5. Serve beef and veggies with a little tomato/balsamic sauce in a big bowl and enjoy. I adapted this recipe from Civilized Caveman.