Start by prepping the beef chuck roast. Trim off excess fat, but keep some on for flavor. In a bowl, combine Dijon mustard, beef broth, and a splash of liquid smoke for a smoky touch. Rub this mixture all over the meat, ensuring it’s evenly coated.

In a small bowl, mix smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and brown sugar. Season the roast liberally with this blend.

Place the seasoned meat in your slow cooker. Add slices of butter on top, then cover and cook on low for about 8 hours or on high for 4 hours. You want it fork-tender, where the meat easily shreds apart.

While the beef is cooking, let’s tackle our barbecue sauce. In a saucepan, heat olive oil and butter over medium heat. Add chopped onions and minced garlic. Cook until the onions are translucent. Next, mix in the ketchup, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, and smoked chipotle powder. Simmer on low heat while the beef cooks. This step allows flavors to meld beautifully.

Once cooked, remove the beef from the slow cooker and place it on a large plate. Allow it to rest for a few minutes before shredding it using two forks. This shredded goodness goes back into the slow cooker with the sauce. Stir everything to mix well, letting it soak in the flavors.

Serve the shredded beef barbecue in various ways—on soft rolls, as tacos, or on a platter alongside sides.