Tangy BBQ Beef Sandwiches

Yield:
6 servings

Preparation Time:
and Total Time: 3 hours

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.

Ingredients:

  1. 1 beef shoulder roast, boneless or boneless beef chuck pot roast (2 1/2 pounds)
  2. 2 teaspoons olive oil
  3. 1 3/4 cup beef broth
  4. 2 tablespoons minced garlic
  5. 1 1/2 cups barbecue sauce
  6. 6 Kaiser rolls, split
  7. salt and pepper
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.


TDS 3