Roll the roast in your favorite BBQ rub and brown on all sides in a pan. Add to your slow cooker, and cover with a beer( your choice) or beef stock (approx 2 cups) slow cook for 8 hours until the meat is tender and pulls apart. Take the meat out and place it in bowl and toss in your favorite BBQ sauce. Reheat and enjoy with bun and coleslaw or with your favorite backyard side.

Place the roast right in the slow cooker. (You can brown it if you like but not necessary if you are short on time.) 

Add 1 large sliced onion, 1 tablespoon of cumin, 1 teaspoon of chili powder, 1 tablespoon of dried oregano, 1-2 chipotle peppers in adobo sauce for medium or hot, juice of 2 limes, 1/2 cup orange juice (or juice of 2 oranges,) 2 tablespoons minced garlic, 1 teaspoon onion powder, 3 bay leaves, salt and pepper.

Set the slow cooker to 8 hours and walk away! 

When the beef is falling apart, shred it in the slow cooker.  

Serve with warmed soft corn or flour tortillas, and for easy preparation, top simply with chopped onion & fresh cilantro. If you want to take it to the next level, serve in your favorite tortillas and top with a cilantro lime coleslaw. (Substitute lime juice for the vinegar, and add chopped fresh cilantro and a finely chopped jalapeño & red pepper.) The creaminess and crunch of the coleslaw are so good with the beef!

Roll a roast of your choosing in salt and pepper and brown on all sides in a hot pan.
Slice 2-3 large white or sweet onions and place them in the bottom of your slow cooker.
Add the whole browned roast to the slow cooker on top of the onions.
Pour a can (approx 2 cups) of either peach, apricot, or mango nectar over the meat and set your slow cooker to 8 hours.

Once the meat is cooked to falling apart and the onions have softened shred the meat into the onions and pour off the juices and thicken them a little if you would like. Serve with sides of your choosing. Goes great with mashed potatoes, or roasted sweet potatoes, and any green vegetable.