Shredded Beef Filling Two Ways

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

Ingredients:

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (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 Cross Rib 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 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.