Step 1

Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl.  Set aside.  Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.

Step 2

Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat.  Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it.  You don't want to wash away that rub and mustard!  Top with butter slices.  Cover and cook on LOW for 8-10 hours, or until roast is fork tender.

Step 3

Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces.  Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.

Step 4

Add butter and olive oil to a saucepan and heat over MED heat.  Add onion and garlic and saute until soft and translucent, about 5-8 minutes.

Step 5

Add ketchup, brown sugar, cider vinegar, molasses and Worcestershire sauce to saucepan and stir until combined.  Pour barbecue sauce into slow cooker with beef and stir well.  Cover and cook on HIGH for 30 minutes or so, to allow the sauce to really mesh together and slightly caramelize on the beef.

Step 6

Serve hot and enjoy!