Roast Barbecue

3 lbs. chuck roast
2 Tbsp. butter
1 lg. onion chopped
2 6 oz. cans tomato paste
2 Tbsp. vinegar
3 Tbsp. apple-cider vinegar
1 1/4 c. beef stock
1/2 c. chopped celery
4 cloves garlic minced
2 Tbsp. brown sugar
2 Tbsp. yellow mustard
2 Tbsp. chili powder
1/2 tsp. ground black pepper
1/4 tsp. allspice

Trim the meat of fat and brown on all sides in 2 Tbsp. butter.
Place meat in crock pot. Mix the remaining ingredients and pour over the meat. Cover and heat on low for 6 hours. Pull meat using fork until fully shredded. Continue cooking until meat is tender and has absorbed most of the liquid. (about another hour) Serve with dill pickle slices.

This is the only pulled beef barbecue my husband will eat!