1 boneless beef 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
1-1/2 cups barbecue sauce
6 Kaiser rolls, split
Heat oil in stockpot over medium heat until hot. Place beef pot roast 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 pot roast is fork-tender.
Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Combine shredded pot 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: 397 Calories; 99 kcal Calories from fat; 11 g 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 Niacin; 0.3 mg Vitamin B6; 2.5 mcg Vitamin B12; 7.4 mg Zinc; 49 mcg Selenium;