Choose a beef cut suitable for slow cooking, such as chuck roast, brisket, or beef shoulder
Pat the beef dry
Season the beef generously with salt, black pepper, garlic powder, onion powder, and paprika
Heat oil in a large pot, Dutch oven, or skillet
Sear the beef on all sides until browned
Remove the beef from the pot
Add sliced onions and minced garlic to the pot
Cook until softened
Add beef broth, Worcestershire sauce, tomato paste, and optional barbecue sauce
Return the beef to the pot
Add bay leaves or other desired herbs and spices
Cover and cook low and slow in the oven, slow cooker, or on the stovetop until tender
Cook until the beef shreds easily with a fork
Remove the beef from the cooking liquid
Shred the beef with two forks
Discard excess fat and bay leaves
Return the shredded beef to the sauce or cooking liquid
Mix well and simmer briefly
Serve on buns, rice, tacos, or mashed potatoes