2-3/4 TO 3-1/4 HOURS
1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
2 tsp olive oil
1 can (14 to 14-1/2 oz) beef broth
2 Tbsp minced garlic
1-1/2 cups barbecue sauce
Rolls, split

1. Heat oil in stockpot over medium heat until hot; brown beef pot roast.
Sprinkle with salt and pepper.

2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.

3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast with 2 forks.

4. Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Serve in rolls.