Crockpot BBQ Beef

adapted from Veronica's Cornicopia

Servings - approx. 12   Serving size - 1/12th of recipe ( about a 1/2 cup of BBQ beef).  Points Plus per Serving - 10 points+*  ( the actual PP value of this might be lower, I chose to use the highest fat content chuck roast value I could find to be on the safe side.  Also, when shredding the meat, some of the fat was discarded and not put back into the dish)

Calories - 370,   Total Fat - 22g,   Carb. - 8.9g,   Protein - 32g,   Fiber - 0g

1 - 3 lb. boneless, Chuck Roast ( I used an English Cut ) 

2 tsp. smoked paprika

2 tsp. fresh ground black pepper

1/2 tsp. cayenne pepper

1 tsp. dried thyme

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cumin

1 tsp. kosher salt

1 TBS. brown sugar

1/2 cup beef broth

1 cup of your favorite bottled BBQ sauce

apple cider vinegar, enough to loosen the sauce ( I used approx. 3 TBS.) 

1.  Combine the paprika, black pepper, cayenne, thyme, garlic powder, onion powder, cumin, salt and brown sugar in a small bowl.  Rub on roast all sides of roast.  Allow roast to sit for 30 minutes with seasonings on it.  

2. Spray crockpot with cooking spray.  Add seasoned roast and a 1/2 cup beef broth.  Cook on low for 6 - 8 hours or until roast is fork tender.  

3. Remove roast from crockpot and set on a cutting board.  Cover loosely with foil and allow to rest for 10 - 15 minutes.  Discard the juices left by roast in crockpot.  

4.  Shred the meat by hand or with two forks, discarding any visible fat.  Return meat to crockpot and add in the BBQ sauce and the vinegar.  Cook on HIGH until heated through, stirring often.