Tangy BBQ 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.
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Ingredients
- 1 boneless beef Shoulder Roast (2-1/2 pounds)
- 2 teaspoons olive oil
- Salt and pepper
- 1 can (14 to 14-1/2 ounces) beef broth
- 2 tablespoons minced garlic
- 1-1/2 cups barbecue sauce
- 6 Kaiser rolls, split
180 Minutes
6 Servings
397kcal Calories
33g Protein
Cooking
- Heat oil in stockpot over medium heat until hot. Place beef pot 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 pot roast is fork-tender.
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Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Combine shredded pot 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.
Nutrition
| Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
|---|---|---|---|---|---|
| 6 | 397kcal | 11g | 80mg | 39g | 33g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 5g Monounsaturated Fat; Carbohydrates; 2.1g Fiber; 5.7mg Niacin; 0.3mg Vitamin B6; 2.5mcg Vitamin B12; 5.7mg Iron; 49mcg Selenium; Zinc; Choline;
Courtesy of BeefItsWhatsForDinner.com