Bring beer and beef chuck roast together for an addicting party favorite

1 cup of your favorite dark ale
2 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
12 slider buns
Lay the sliced onion and garlic into the bottom of a 6-quart slow cooker. Generously salt and pepper the chuck roast and place on top of onions and garlic. Pour one whole bottle of dark ale over and around the roast. Cover the slow cooker, set to low, and cook for 8 hours.
In a large saucepan combine: ketchup, 1 cup of dark ale, chili powder, brown sugar, molasses, cider vinegar, smoked paprika, garlic powder, mustard powder, cayenne pepper, and 1/2 teaspoon of salt. Mix all ingredients thoroughly and bring to a simmer over medium heat. Lower heat and simmer sauce for 10-15 minutes.
When roast has finished cooking, let it rest in slow cooker for 15 minutes. Remove from slow cooker and use two forks to shred the entire roast.
Place the shredded roast into a large bowl and add the barbecue sauce. Mix to entirely coat every piece of meat in the sauce. Pile onto slider buns.