Ingredients

1 boneless beef chuck pot roast (arm, shoulder, or blade) 2 1/2 lbs.

2 tsp olive oil

14 1/2 oz can beef broth

2 tbl minced garlic

1 1/2 cups BBQ sauce

Rolls

Preparation

  1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt & pepper.
  2. Add broth & garlic; bring to a boil. Reduce heat; cover tightly & 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 & BBQ sauce in saucepan. Cook & stir over medium heat 8-10 minutes, adding cooking liquid as needed to keep beef moist. Serve in rolls.