Shredded Beef Filling Two Ways

Name: Shredded Beef Filling Two Ways
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: Cross Rib Roast; olive oil; Salt and pepper; beef broth; garlic; miscellaneous ingredient

3 HRS

Time to Cook

6

Servings

6

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

1 beef Cross Rib Roast, Chuck Arm Roast or Chuck 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
Tangy BBQ Sandwiches or Chipotle Tacos (recipes follow)

Preparation

Step 1

Heat oil in stockpot over medium heat until hot. Place beef Cross Rib Roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
Step 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 roast is fork-tender.
Step 3

Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked roast. Shred roast with 2 forks. Use to prepare Tangy BBQ Sandwiches or Chipotle Tacos.

Tangy BBQ Sandwiches: Combine shredded roast and 1-1/2 cups prepared 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 split Kaiser rolls.

Chipotle Tacos: Combine shredded roast and 1 jar (16 ounces) prepared chipotle salsa 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. Stir in 3 tablespoons chopped fresh cilantro, if desired. Serve mixture with warmed flour tortillas.

Nutrition Information

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.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.

Filed Under:

Burgers, Sandwiches & Wraps Mexican Pot Roast / Comfort Foods

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