Recipes

Cooking

1. Heat oil in stockpot over medium heat until hot. Place beef Shoulder Clod Arm Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
2. 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.
3. Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred roast with 2 forks. Use to prepare Tangy BBQ Sandwiches or Chipotle Tacos.
   
   Tangy BBQ Sandwiches: Combine shredded roast and 1-1/2 cups prepared 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 split Kaiser rolls.
   
   Chipotle Tacos: Combine shredded roast and 1 jar (16 ounces) prepared chipotle salsa 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. Stir in 3 tablespoons chopped fresh cilantro, if desired. Serve mixture with warmed flour tortillas.