Tangy BBQ Beef Sandwiches
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 10 Min.
Cook Time: 2 Hrs. 40 min.
Prep Time: 10 Min.
Cook Time: 2 Hrs. 40 min.
What you need:
* 1 boneless beef chuck pot roast (arm, shoulder or blade) (2 1/2 lb.)
* 2 tsp. olive oil
* 1 can (14 to 14 1/2 oz.) beef broth
* 2 Tbsp. minced garlic
* 1 1/2 c. barbecue sauce
* rolls, split
* 2 tsp. olive oil
* 1 can (14 to 14 1/2 oz.) beef broth
* 2 Tbsp. minced garlic
* 1 1/2 c. barbecue sauce
* rolls, split
What to do:
1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hrs. or until beef is fork-tender.
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
4. Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8 to 10 min., adding cooking liquid as needed to keep beef moist. Serve in rolls.
* Recipe Courtesy of The Beef Checkoff
2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hrs. or until beef is fork-tender.
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
4. Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8 to 10 min., adding cooking liquid as needed to keep beef moist. Serve in rolls.
* Recipe Courtesy of The Beef Checkoff