Slow Cooker BBQ Beef (Whole30)

• 2 3/4 – 3 lb. boneless beef chuck roast
• 1 large yellow onion, thinly sliced
• 1 6-oz. can tomato paste
• 2 Tbsp. Dijon mustard
• 1 1/2 Tbs apple cider vinegar
• 1/2 cup water
• 2 tsp garlic powder
• 1 1/2 tsp oregano, dried
• 2 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper

Directions

1. Slice onions and place on the bottom of the slow cooker.
2. Cut beef roast into 3 chunks, about 1 lb. each. If searing meat before placing in the slow cooker, heat 1 Tbs oil of choice in a Dutch oven or other large pan over medium-high heat. When oil is hot, add beef and sear 4-5 minutes on each side, turning once.
3. Transfer meat to slow cooker.
4. Mix together remaining ingredients and pour over beef and onions. Stir to coat meat and onions.
5. Place lid on slow cooker and cook on low heat for 8-10 hours or until meat is tender and shreds easily.
6. Remove meat from slow cooker to a baking dish and shred with 2 forks,
7. Optional: Pour liquid from slow cooker into transparent glass bowl or jar.  Allow fat to separate.
8. Return meat to slow cooker, and pour separated sauce over meat.  Discard liquid fat.
9. Return onions to slow cooker if desired. Stir shredded meat into sauce before serving.
10. Store leftovers in a lidded container in the fridge for up to 4 days or freeze for longer storage.