To get started, we’re going to mix together all of our spices and other sauce ingredients – Set aside.

Now you’ll want to grab your chuck roast! (Actually most any roast will work just fine.) It’ll need to be partly thawed in order to slice through the top inch or so. When slicing, you’ll just start making diagonal cuts about an inch deep. You’ll end up with a lot of “diamonds” in your roast!

Before you put the roast in the crockpot, you’ll want to set a rack in there (a rack made specifically for slow-cookers) to put the meat on so it isn’t sitting in the juices all night – You’re wanting a crisp, BBQ bark on the outside of the meat and then the moist, juicy meat on the inside! After putting the rack in, pour in your “bottom rack mixture” (water, chili powder and liquid smoke.) Now you can put your meat on the rack!

You’ll want to make sure you really push the sauce and spices down into all of the corners and cuts of the meat, as well as all of those slices you cut in it! After you get the meat smothered in sauce, you’ll want to top it with about a half of onion, sliced thinly (don’t go ahead and chop it, just slices will work fine!) and a clove of garlic.

Let the roast cook on low for at least 10 – 12 hours. (I ended up leaving mine in for 14 hours, cleaned it off the bone and then it soaked in juices another two or three hours.) You’ll know it’s done when the meat just falls off the bone as soon as you touch it! Once your roast has cooked throughly, you can pull it out and shred it/clean all of the fat off.

After cleaning it up good, you can go ahead and put it back in the juices for a couple more hours if you like. I cooked the roast starting at about 7 one evening, let it go until 9 the next morning, cleaned it up and then put it back in the crockpot full of juices for a couple more hours until noon!

Serve it hot and juicy on a toasted bun and enjoy!!