Tangy BBQ Sandwiches

Name: Tangy BBQ Sandwiches
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: Cross Rib Roast; olive oil; beef broth; garlic; barbecue sauce; Kaiser rolls

Add barbecue sauce and garlic for a tangy spin on shredded beef Cross Rib Roast. Serve on Kaiser rolls for sandwiches that everyone will love for lunch or dinner.

Cook Time: 3 hrs

Servings: 6

Ingredients: 6

Cook Mode

Ingredients

1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 pounds)
2 teaspoons olive oil
1 can (14-1/2 ounces) beef broth
2 tablespoons minced garlic
1-1/2 cups barbecue sauce
6 Kaiser rolls, split

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. 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.

Nutrition Information

397 Calories

0 %*

3g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

5.7 mg IRON

0 %DV

7.4 mg ZINC

0 %DV

* 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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.