TANGY BBQ BEEF SANDWICHES

TANGY BBQ BEEF SANDWICHES
Selecting the correct cut of meat is very important! This is a moist cooking method. The cut used for this recipe is a CHUCK SHOULDER POT ROAST BONELESS (photo below)
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Ingredients
  1. 1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
  2. 2 tsp olive oil
  3. 1 can (14 to 14-1/2 oz) beef broth
  4. 2 Tbsp minced garlic
  5. 1-1/2 cups barbecue sauce
  6. Rolls, split
Instructions
  1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
  2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
  3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
  4. Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Serve in rolls.
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