Take a handful of brown sugar and rub it into the chuck roast. Put the chuck in the crock pot and add water to cover. Cook all night on the low setting on your crock pot.
Remove the chuck roast in the morning but save one cup of the liquid in the crock pot. Shred the chuck roast and put it back in the crock pot with the cup of liquid you saved. Then add all other ingredients and cook for 4 to 5 hours on low.
Brown bacon and onion in oil in saucepan. Remove with slotted spoon. Add roast. Brown on all sides. Add tomato juice, next 5 ingredients and onion and bacon. Bring to a boil; cover and reduce heat. Simmer for 4-5 hours or until roast pulls apart with fork. Skim pan juices. Stir in barbecue sauce. Serve on buns. 4 servings.
Cook meat 3-4 hours at 350 degrees F until tender. Cool and remove fat and bone and shred. Combine remaining ingredients in saucepan and simmer about 20 minutes. Add meat and simmer 1 - 1 1/2 hours, stirring occasionally.
Trim beef roast and cut into 4 uniform pieces. Place roast in slow cooker. Combine remaining ingredients and pour over roast. Cover and cook on LOW for 8 hours, or until beef is tender. Slice beef, then return to juices in cooker. Cover and cook for 20 minutes longer.
Serve this barbecued beef on warm split buns with coleslaw, or serve with hot cooked rice and a salad.
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