Tangy BBQ Sandwiches or Chipotle Tacos--your choice! This recipe provides two options to spice up a shredded Shoulder Roast.
-
3
hrs -
6
SERVINGS -
400
Cal -
33 g
Protein
Ingredients:
- 1 beef Shoulder Clod Arm 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:
-
Heat oil in stockpot over medium heat until hot. Place beef Shoulder Clod Arm 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.
Nutrition:
397 CALORIES
0 % *
3g SAT FAT
0 % DV **
33g PROTEIN
0 % DV
5.7 mg IRON
0 % DV
7.4 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving of Tangy BBQ Sandwiches: 397 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 80 mg Cholesterol; 1168 mg Sodium; 39 g Total Carbohydrate; 2.1 g Dietary Fiber; 33 g Protein; 5.7 mg Iron; 5.7 mg NE Niacin; 0.3 mg Vitamin B6; 2.5 mcg Vitamin B12; 7.4 mg Zinc; 49 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.
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