![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1893.jpg\")
<\/a><\/p>\n- \n
- 3 to 4 pound antibiotic free boneless chuck roast<\/li>\n
- 10 ounces organic broth – we like vegetable<\/li>\n
- 1\/3 cup brown sugar<\/li>\n
- 1 teaspoon onion powder<\/li>\n
- 1 teaspoon paprika<\/li>\n
- 1 teaspoon salt<\/li>\n
- 1 teaspoon pepper<\/li>\n
- 2 tablespoons garlic infused oil<\/li>\n
- Bread of your choice – we like Udi’s<\/li>\n<\/ul>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1894.jpg\")
<\/a><\/p>\nYou will also need a slow cooker.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1898.jpg\")
<\/a><\/p>\nWhen you buy a roast the top side should be nice and red with some marbling.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1896.jpg\")
<\/a><\/p>\nTurn the roast over and even though you really do not want to, trim off the excess fat. Use an incredibly sharp knife and be very careful of your fingers.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1899.jpg\")
<\/a><\/p>\nOnce your roast has been trimmed, place it in your slow cooker. Now, throw away all the fat and wash your hands and wipe down the counters.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1904.jpg\")
<\/a><\/p>\nSo, first add your broth. Ten ounces is 1 and 1\/4 cups.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1909.jpg\")
<\/a><\/p>\nNext add your spices one by one starting with the salt. Simply sprinkle one teaspoon of salt evenly over the roast.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1914.jpg\")
<\/a><\/p>\nEasy!<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1918.jpg\")
<\/a><\/p>\nOne teaspoon of pepper.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1922.jpg\")
<\/a><\/p>\nOne teaspoon of paprika.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1926.jpg\")
<\/a><\/p>\nOne teaspoon of onion powder.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1927.jpg\")
<\/a><\/p>\nAction shot.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1930.jpg\")
<\/a><\/p>\nLast, but not least is 1\/3 cup of brown sugar.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1936.jpg\")
<\/a><\/p>\nReally cover the roast in brown sugar.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1943.jpg\")
<\/a><\/p>\nAfter all of the spices and the sugar are on, you are ready to cook. Put the lid on the slow cooker and keep it there. No peeking.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1945.jpg\")
<\/a><\/p>\nSet the time for eight hours.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1954.jpg\")
<\/a><\/p>\nAfter eight hours has gone by and you have not peeked under the lid you are ready to add the garlic oil.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1951.jpg\")
<\/a><\/p>\nDrizzle about two tablespoons of garlic oil over the roast. Remember garlic oil is fairly strong, so be generous at your own risk. Now, set the slow cooker on high and let the roast cook for two more hours.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1958.jpg\")
<\/a><\/p>\nAfter ten hours your roast should easily shred with tongs. I quickly pulled apart the entire roast in less than 30 seconds.<\/p>\n
![\"\"](\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2014\/01\/IMG_1960.jpg\")
<\/a><\/p>\n<\/p>\n
To serve up your sandwiches, grab a mug or bowl and spoon in some broth for dipping.<\/p>\n