Place the roast in the bowl of the slow cooker.

In a medium bowl, whisk together the beef broth, apple cider vinegar, and BBQ sauce. Set aside.

In a separate bowl, stir together the brown sugar, paprika, chili powder, black pepper, cumin, garlic powder, onion powder, and mustard powder.

Spread the seasoning mixture over the entire roast, then pour the BBQ sauce mixture over the top.

Place the lid on the slow cooker and cook on low for 8 hours or high for five hours.

When the meat is cooked through, remove it from the pot and shred the meat. Remove excess juices, leaving around 1/2 cup in the pot.

Return the roast to the pot and add more BBQ sauce to coat. Stir to mix and place the lid on the pot.

Heat until the meat and sauce are warmed through, around 15 minutes.