Tangy BBQ Beef Sandwiches

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 boneless beef chuck pot roast (arm, shoulder or blade) (2 1/2 pound)
2 teaspoons olive oil
1 (14 to 14.5-ounce) can beef broth
2 tablespoons minced garlic
1 1/2 cups barbecue sauce
Rolls, split

Cooking Directions:

1. Preheat 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.

Makes 6 servings.

Recipe and photograph courtesy of The Beef Checkoff.