Preheat oven to 250 degrees.

If I have time I place unthawed meat on the kitchen counter for approximately an hour to give it time to come to room temperature.

Mix the barbecue spice rub, you won't use all of it. Store the leftovers in a airtight container, label it and keep in the pantry with the rest of your spices. There's a separate blogpost for this recipe that has a list of ways that I use this spice.

Place wax paper onto the counter and place the roast on it. I use about 4 TBSP of the barbecue spice and press it tightly on the top and the sides of the roast. Place 1.5 cups vegetable broth into the casserole dish and place the roast into it.

Cover with a lid and place in oven at 250 degrees. Roast for 4 hours or until meat falls apart very easily.

If I feel really fancy, I will make a gravy from the juices of the meat and vegetable broth that I added to the casserole dish. Place juices in a small saucepan, bring to a simmer. To make a grain free rue mix 1/4 cup room temperature water with 2 TBSP arrowroot flour and mix well. Whisk into the simmering broth, whisk until broth thickens. Add salt and black pepper to taste.

For some crazy deliciousness, place some meat on your plate and slather with gravy.