Featured Pinch Tips Video
boneless chuck roast
olive oil or other cooking oil
beef broth, reduced sodium
brown barbecue sauce (i used country bob sauce)
Preheat the oven to 275F.
Cut the roast into four large pieces to increase the surface area. Salt and pepper all surfaces.
Heat a heavy "dutch oven" on medium high heat and coat the bottom with the oil. Brown the meat on all sides.
Remove from heat, pour in the broth and distribute half the barbecue sauce on the top of the meat.
Cover and bake for 2 hours.
Turn the pieces of meat over and spread with the remainder of the barbecue sauce. The juice should have increased in volume to almost reach the top of the meat. If it hasn't, add more broth or water.
Leave uncovered and bake another 2 hours for a total of 4 hours.
Remove from the oven. Check to see if the meat pulls apart easily. If it does not, return it to the oven for more cooking.
When the beef is cool enough to handle but still warm, remove the meat from the juice. Pour the juice in a glass container and refrigerate it for the fat to solidify.
Using forks and your fingers shred the beef, discarding any fat or sinews. Doing this while the beef is still warm is easier than when it is cold.
When the fat has jelled on top of the juice, remove the fat with a slotted spoon. Discard the fat.
Divide the meat into meal-sized portions and add the juice. Freeze.
To serve, microwave until heated through.