Shredded Beef Filling Two Ways

Tangy BBQ Sandwiches or Chipotle Tacos--your choice! This recipe provides two options to spice up a shredded Shoulder Roast.

  • 3
    hrs
  • 6
    SERVINGS
  • 397
    Cal
  • 33 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Shoulder Roast Boneless (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
  • Tangy BBQ Sandwiches or Chipotle Tacos (recipes follow)

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Place beef 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 hours or until roast is fork-tender.

  3. Remove roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred roast with 2 forks. Use to prepare Tangy BBQ Sandwiches or Chipotle Tacos.

    Tangy BBQ Sandwiches: Combine shredded roast and 1-1/2 cups prepared 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 split Kaiser rolls.

    Chipotle Tacos: Combine shredded roast and 1 jar (16 ounces) prepared chipotle salsa 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. Stir in 3 tablespoons chopped fresh cilantro, if desired. Serve mixture with warmed flour tortillas.

Nutrition Information

Butcher Counter

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Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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