Ingredients:

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp ground cumin
  • 3 lb beef chuck roast, trimmed of excess exterior fat
  • 1 cup low-sodium beef broth
  • 2 tbsp apple cider vinegar
  • 1 large yellow onion, sliced into wedges
  • 4 cloves garlic, smashed
  • 2 bay leaves

Instructions:

  1. Pat the beef chuck roast dry with paper towels to ensure the rub adheres.
  2. Combine smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and ground cumin. Massage the mixture firmly into all sides of the beef until fully coated.
  3. Place the sliced onion wedges and smashed garlic at the bottom of the slow cooker to create a natural roasting rack.
  4. Place the seasoned beef directly on top of the onions and garlic.
  5. Pour the beef broth and apple cider vinegar around the sides of the roast, avoiding pouring directly over the rub. Add bay leaves on top.
  6. Cover and cook on Low for 8–10 hours until the beef reaches an internal temperature of 202°F (94°C) and yields easily to a fork.
  7. Remove the beef from the slow cooker and let it rest on a cutting board for 15 minutes.
  8. Using two forks, pull the meat apart along the grain to shred.