1 5-6 lb chuck roast 2 lg. onions chopped 1 bell pepper chopped 3 stalks celery chopped 4 cloves garlic minced 2 beef bullion cubes dissolved in 1/2 cup hot water. 1 tsp. fresh ground black pepper 1/2 tsp cayenne pepper 1/4 tsp. liquid smoke 1/8 tsp. soy sauce 1/2 tsp. paprika 1 tsp. Cajun seasoning of your choice

Brown roast well on all sides and put in the crock pot. In another pan sauté veggies until lightly brown then add to roast. Set the crock pot on high, cover and cook until roast falls apart. If you have a really thick roast, go ahead and slice it in half against the grain before you brown it.

Once the roast is done (you should be able to pull it apart with a fork) turn the crock pot down to low. Take roast out and continue to separate it with a fork. If it's real stringy use an electric knife to chop it up some.

Pour the water out of the crock pot using a strainer to catch the veggies. Put the veggies back in the crock pot along with the roast. mix well and cook on high for around 30 minutes uncovered stirring occasionally. Adjust seasonings to your liking. I recommend puting around 300ml of the broth back in to keep it juicy.

For some of the left over broth its good to put it in a pot and add cream to it :)

This is a modified recipe for BBQ PO BOY, I did it before I started keto but here I took out the bun and BBQ souce from the recipe.. Its really good. I freeze the leftovers and take it with me to work for lunch.

Cook it @ around 150° celcius (around 330° F) for around 6-7 hours