Add barbecue sauce and garlic for a tangy spin on shredded beef Shoulder Roast. Serve on Kaiser rolls for sandwiches that everyone will love for lunch or dinner.
Heat oil in stockpot over medium heat until hot. Place beef Shoulder Roast, Boneless in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
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 roast is fork-tender.
Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked roast. Combine shredded 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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving of Tangy BBQ Sandwiches: 397 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 80 mg Cholesterol; 1168 mg Sodium; 39 g Total Carbohydrate; 2.1 g Dietary Fiber; 33 g Protein; 5.7 mg Iron; 5.7 mg NE Niacin; 0.3 mg Vitamin B6; 2.5 mcg Vitamin B12; 7.4 mg Zinc; 49 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.
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