TANGY BBQ BEEF SANDWICHES TANGY BBQ BEEF SANDWICHES 2017-03-02 16:03:20 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) Print Ingredients 1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb) 2 tsp olive oil 1 can (14 to 14-1/2 oz) beef broth 2 Tbsp minced garlic 1-1/2 cups barbecue sauce Rolls, split Instructions Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper. 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. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks. 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. By David Bishop From The Chef To You http://fromthecheftoyou.com/ By Chef Dave|2017-07-28T01:56:44+00:00March 2nd, 2017|Beef, Recipes, Sandwiches|0 Comments Share This Story, Choose Your Platform!