3poundchuck roastcut into large chunks and trimmed of excess fat
Coat the bottom of a large saucepan with olive oil and place over MEDIUM heat. Add the diced bacon and cook, stirring for a couple of minutes. Add the diced onion and cook and stir for another minute or two, or until the onion begins to soften. Turn heat to LOW. Add the garlic. Continue to cook and stir for just a minute or two. Add the ketchup, tomato sauce, brown sugar, molasses, apple cider vinegar, Dijon mustard, cumin, smoked paprika, thyme, cayenne (if using), and freshly ground black pepper. Stir well and allow to simmer over LOW heat while preparing the chuck roast.
Cut the chuck roast down into 5 or 6 chunks. Trim and discard as much of the excess fat from the edges as possible.
Place the chunks of roast in a 6-quart slow cooker. Pour the barbecue sauce over the roast and cover and cook on LOW for 7 to 9 hours or on HIGH for 5 to 7 hours or until easy to shred.
At end of cooking time, use two forks to shred the beef into the sauce in the Crock-Pot.
Serve on sandwich rolls or over the top of mashed potatoes.
To toast sandwich rolls, preheat oven to 400 degrees F. Place sandwich rolls, open-faced, on a baking sheet and transfer to the oven. Bake for 4 or 5 minutes, just until lightly golden brown and toasted.