Tangy BBQ Sandwiches or Chipotle Tacos--your choice! This recipe provides two options to spice up a shredded Shoulder Roast.
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.
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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 397 Calories; 11g Total Fat; 3g Saturated Fat; 5g Monounsaturated Fat; 80mg Cholesterol; 1168mg Sodium; 39g Total carbohydrate; 33g Protein; 5.7mg Iron; 5.7mg Niacin; 0.3mg Vitamin B6; 2.5mcg Vitamin B12; 7.4mg Zinc; 49mcg Selenium; 2.1g Fiber.