Start by patting your beef roast dry with paper towels to remove any excess moisture.

Season it generously with salt and pepper, and any optional spices you like.

In a large skillet, heat a drizzle of oil over medium-high heat.

Carefully place the beef roast in the skillet and sear each side for about 3-4 minutes until it’s beautifully browned.

Transfer the seared roast to a slow cooker.

In the same skillet, add the sliced onions and minced garlic, cooking until they’re fragrant and slightly softened (about 2 minutes).

Scrape the bottom of the skillet to loosen any browned bits.

Pour the cooked onions and garlic over the roast in the slow cooker.

Follow with the beef broth and BBQ sauce, ensuring the roast is well-coated.

Cover your slow cooker and set it to low for 4-6 hours or until the beef is fork-tender.

Once cooked, shred the beef using two forks, mixing it in the sauce for maximum flavor.

Serve the shredded beef on a platter, drizzled with the remaining BBQ sauce.

You can also serve it in sandwiches, on a bed of rice, or with your favorite sides.