BBQ Roast in the Crockpot

shared by Patty H. (Smoked paprika has to be my new favorite "secret" ingredient.  This recipe made just smelling the roast cooking almost as good as the eating!)

Ingredients:
1 - 3 lb. boneless chuck roast
1 tsp. smoked paprika
1/4  tsp. coarse ground black pepper
1/4  tsp. dried thyme
1/2  tsp. garlic powder
1/2  tsp. onion powder
3/4  tsp. kosher salt
1 TBS. brown sugar
1/2 cup water
1 cup of your favorite bottled BBQ sauce (I used KC Masterpiece.)
apple cider vinegar, enough to loosen the sauce, approx. 3 TBS.

Directions:

1. Combine the spices and brown sugar in a small bowl.  Rub on top of the roast.  Allow roast to sit for 30 minutes with seasonings on it. 
2. Spray crockpot with cooking spray.  Add seasoned roast and a 1/2 cup water.  Cook on low for 6 - 8 hours or until roast is fork tender. 
3.  Remove roast from crockpot and set on a cutting board.  Cover loosely with foil and allow to rest for 10 - 15 minutes.  Discard the juices left by roast in crockpot. 
4. Shred the meat with two forks, discarding any visible fat.  Return meat to crockpot and add in the BBQ sauce and the vinegar.  Cook on HIGH until heated through, stirring often.