Tender shredded beef slow-cooked with smoky seasonings and BBQ sauce, served on soft buns with crisp coleslaw for an easy comfort food dinner.

2 1/2 to 3 pounds boneless beef chuck roast

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder

1 teaspoon smoked paprika

18 ounces BBQ sauce

2 cups prepared coleslaw

6 sandwich buns

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1. Place the boneless chuck roast in the slow cooker.

2. Season the beef evenly with salt, pepper, garlic powder, onion powder, chili powder, and smoked paprika.

3. Cover and cook on low for 8 hours, or until the beef is very tender and easy to shred.

4. Remove any extra liquid or fat from the slow cooker.

5. Shred the beef with two forks, then stir in the BBQ sauce.

6. Cover and warm the sauced beef on low for about 15 minutes.

7. Spoon the BBQ beef onto the buns, top with coleslaw, and serve warm.

Use a well-marbled chuck roast for the most tender texture.

Lightly toast the sandwich buns before serving for better texture.

Store leftover shredded beef in the refrigerator for up to 4 days.