4 lbs boneless chuck roast

any southwest spice rub

2 TBS butter

1 onion, chopped

2 cups ketsup

1/4 cup cider vinegar

1/2 cup apple juice

1/4 cup Worcestershire Sauce

4 TBS brown sugar

2 TBS dark molassas

1 TBS dark grainy mustard

1 tsp garlic powder

1 tsp chili powder


1~ 1/2 cup mayonnaise

1 cup sour cream

3 TBS cider vinegar

1 TBS fresh chopped chives

1 TBS fresh chopped parsley

1 large clove garlic, pressed

1 TBS sugar

1/4 tsp onion powder

salt and pepper

1 bag coleslaw mix

Rub the meat with the southwest spice rub. Smoke until medium rare~medium. Put the meat in a slow cooker and continue to cook on low for 4 hours, until done through and it can be pulled apart.  When beef is done pull apart with 2 forks. Remove any fat.

Make the BBQ sauce:

Melt butter in a medium saucepan over a medium low heat and add onions. Cook until the onions are translucent, about 5 minutes.

Add the remaining ingredients  and simmer for 30 minutes. 

Put beef in a large bowl and pour BBQ sauce over it. Mix. Refrigerate if not using right away.

To make the coleslaw, mix all ingredients except the coleslaw mix. Once well incorporated, add the cabbage mix and stir well. Best if made ahead to let the flavors marry. Refrigerate.

To assemble: I put out a big basket of assorted rolls, a steaming hot pot of BBQ and a bowl of coleslaw and let my family make their own sandwiches.