Servings: 6
Prep Time: 20 Min.
Cook Time: 2 Hrs. 25 Min.

+ 2 1/2 lb. boneless beef chuck shoulder pot roast
+ 2 tsp. olive oil
+ salt
+ pepper
+ 1 can (14-14 1/2 oz.) beef broth
+ 2 Tbsp. minced garlic

Taco BBQ Sandwiches:
+ 1 1/2 c. barbeque sauce
+ Kaiser rolls

Chipotle Tacos:
+ 1 Jar (16 oz.) chipotle salsa
+ 3 Tbsp. chopped fresh cilantro
+ flour tortillas

1. 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.
2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hrs. or until pot roast is fork-tender.
3. Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Use to prepare Tangy BBQ Sandwiches or Chipotle Tacos.

* Tangy BBQ Sandwiches: Combine shredded pot roast and 1-1/2 c. prepared barbecue sauce in 3-quart saucepan. Cook over medium heat 8 to 10 min. or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 c.) to maintain a moist consistency, if necessary. Serve on split Kaiser rolls.

* Chipotle Tacos: Combine shredded pot roast and 1 jar (16 oz.) prepared chipotle salsa in 3-quart saucepan. Cook over medium heat 8-10 min. or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 c.) to maintain a moist consistency, if necessary. Stir in 3 Tbsp. chopped fresh cilantro, if desired. Serve mixture with warmed flour tortillas.

* Nutrition information is per serving for Tangy BBQ Sandwich.

* Recipe Courtesy of The Beef Checkoff

Calories: 397;   Total Fat: 11g;   Saturated Fat: 3g;   Cholesterol: 80mg;   Total Carbs: 39g;   Fiber: 2g;   Protein: 33g;   Sodium: 1168mg;