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
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.