Tangy BBQ Sandwiches



  • 1  boneless beef chuck pot roast (2-1/2 lb)
  • 2  tsp olive oil
  • 1  can (14 to 14-1/2 oz) beef broth
  • 2  Tbsp minced garlic
  • 1-1/2  cups barbecue sauce
  • Rolls, split


  • Heat oil in stockpot over medium heat until hot; brown beef pot roast.  Sprinkle with salt and pepper.
  • 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.
  • Remove pot roast; cool slightly. Skim fat; reserve cooking liquid.  Shred pot roast with 2 forks.
  • 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.



About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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