Tangy BBQ Beef Sandwiches

2-3/4 to 3-1/4 hours

• 1 boneless beef chuck pot roast (arm, shoulder or blade) (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

1. Heat oil in stockpot over medium heat until hot; brown beef pot roast. Sprinkle with salt and pepper.
2. 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.
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.
4. 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.

6 servings