Chuck roastPre-heat the oven to 300°F with the rack placed in the middle position.Place the chuck roast on a large double layer of aluminum foil. Generously season with salt and pepper.Add the garlic and thyme on the chuck roast.Seal the aluminum foil to form a papillote. Place it on a baking sheet and cook in the oven for 3 ½ hours.Use two forks to shred the meat and add to a bowl. Add 1 cup of BBQ sauce (or more to taste) and mix thoroughly.BBQ sauceAdd all the sauce ingredients to a pot and bring to a boil.Lower the heat and simmer on medium low for about 45 minutes. Stir often.ColeslawIn a large salad bowl, mix all the ingredients for the coleslaw. Set aside.AssemblyTop the buns with the meat and coleslaw.Good to know: Buy an extra chuck roast and mix some shredded meat with the BBQ sauce. You can then store it in freezer bags. It’s perfect for a sandwich! For the sauce, the recipe should give you enough excess you can use for another chuck roast.The BBQ sauce can be kept in the fridge for 1 month.Source: K pour Katrine

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chuck roast 2 lb (1 kg) chuck roast 5 thyme 4 garlic cloves crushed To taste salt and black pepper 6 gluten free hamburger buns bbq sauce 1 cup (250 ml) ketchup 1 cup (250 ml) gluten free beer 1/4 cup (60 ml) Jack Daniel's whiskey or another brand 1/2 cup (125 ml) balsamic vinegar 1 onion finely chopped 1/2 cup (125 ml) brown sugar 2 tablespoon (30 ml) molasses 2 tablespoon (30 ml) old style mustard 2 teaspoon (10 ml) hot sauce (Sriracha or Sambal Oelek) coleslaw 5 cups (1,25 L) cabbage shredded 1/4 cup (60 ml) onion finely chopped 1/2 cup (125 ml) fresh parsley chopped 3 tablespoon (45 ml) apple cider vinegar 3 tablespoon (45 ml) mayonnaise or vegan mayonnaise 1/2 teaspoon (2,5 ml) ground celery seed 1/2 teaspoon (2,5 ml) sugar 1 tablespoon (15 ml) olive oil To taste salt and black pepper