Tangy BBQ Sandwiches
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Total Recipe Time: 2-3/4 hours to 3 hours
Makes 6 servings
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
|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.|
Nutrition information per serving: 397 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 80 mg cholesterol; 1168 mg sodium; 39 g carbohydrate; 2.1 g fiber; 33 g protein; 5.7 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 5.7 mg iron; 49 mcg selenium; 7.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.