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)
  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
  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.
From The Chef To You http://fromthecheftoyou.com/
By | 2017-07-28T01:56:44+00:00 March 2nd, 2017|Beef, Recipes, Sandwiches|0 Comments

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I have been in the food business since 1975. This has been my passion and life’s ambition and have enjoyed every day of it. I’ve created this site to share my passion for cooking with those that love to cook and those that would like to learn.

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