This recipe is one of my absolute favorites, and it could not be more simple! Just put it in the crock pot when you wake up, and it’s ready by supper time! Here’s what you need:
3 lb. Riverbend chuck roast
a few tablespoons of pure cane syrup (I use our cane syrup from our friends, the Rooks family, which they process and can every year. It’s delicious!)
Riverbend Savory Barbacoa Rub
Butter (as much as you want)
Pat your chuck roast dry, and then cover with dry rub to taste. Place in crock pot (or any slow cooker) and drizzle cane syrup over top of the roast (I used about 3-4 tablespoons). Place some butter on top of the roast (pictured). Cover and cook on low for 10 hours.
The chuck roast has enough fat that you don’t need to add any other liquids to the pot! After 10 hours, you can transfer it from the crock pot to a separate bowl. This is when I use a fork to pull it apart, and serve it on a burger bun with broccoli salad as a side. You can do whatever you want with it though! Serve it on tacos, or on top of garlic bread- so many options!