Tangy BBQ Sandwiches
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Time to Cook
Step 1Heat 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.
Step 2Add 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 3Remove 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 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.