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.

Tangy BBQ Sandwiches


  • 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


  1. 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.
  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 pot roast is fork-tender.
  3. 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.


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