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Place chuck roast in a large slow cooker.
In a bowl, whisk together the BBQ sauce, dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper.
Pour over the beef.
Cook on high for 4-5 hours, or low for 7-8 hours, until the beef shreds easily. Note: if your chuck roast is frozen, add 1 hour to cooking time.
Shred the beef and return to the slow cooker with the BBQ sauce.
Cook on high for 30 more minutes. This step is optional, but allows the sauce to cook down a little more.
Serve on buns.