Tangy BBQ Beef Sandwiches

Add barbecue sauce and garlic for a tangy spin on shredded beef Shoulder Roast. Serve on Kaiser rolls for sandwiches that everyone will love for lunch or dinner.

Customer Rating: 5

1 Ratings 0 Comments

Yield: 6 servings

Preparation Time: and Total Time: 3 hours

Ingredients

1 beef shoulder roast, boneless or boneless beef chuck pot roast (2 1/2 pounds)

2 teaspoons olive oil

salt and pepper

1 3/4 cup beef broth

2 tablespoons minced garlic

1 1/2 cups barbecue sauce

6 Kaiser rolls, split

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Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 397

Calories From Fat: 99

Total Fat: 11g

Saturated Fat: 3g

Cholesterol: 80mg

Sodium: 1168mg

Total Carbohydrates: 39g

Dietary Fiber: 2.1g

Protein: 33g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oil in stockpot over medium heat until hot. Place boneless beef Shoulder Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.

Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until roast is fork-tender.

Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked roast. Combine shredded roast and barbecue sauce in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Serve on rolls.

Test Kitchen Tips:
Avoid lifting the lid of your cooking vessel, which releases valuable heat and moisture and can significantly increase the cooking time.

Please note that some ingredients and brands may not be available in every store.

This recipe courtesy of www.beefitswhatsfordinner.com

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