• 2 tsp olive oil
• 1 boneless beef chuck shoulder pot roast (about 3 pounds)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups chopped onion
• 3 cloves garlic, minced
• 1 can (14 to 14-1/2 ounces) beef broth

• Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot.  Brown evenly. Remove pot roast. Season with salt and pepper. Pour off all but 1 tsp drippings from stockpot, if necessary.
• Add onion and garlic to stockpot.  Cook and stir 3-4 minutes or until onion is tender. Stir in broth. Return pot roast to stockpot. Bring to boil.  Reduce heat.  Cover tightly. Simmer on top of range or in preheated 325 degree oven 2-1/2 to 3 hours or until pot roast is fork-tender.
• Remove pot roast. Cool slightly.  Trim and discard excess fat from cooked roast. Shred pot roast with 2 forks.  Skim fat from cooking liquid.  Reserve for recipe use, if desired. Use pot roast as is or add to your favorite recipe.
  • Shredded pot roast can be wrapped and refrigerated for 3-4 days or frozen for 2-3 months.
  • Pot roast can be served alone with mashed potatoes and a side dish of vegetables for a hearty family meal.

Calories: 183

Fat: 7 g

Cholesterol: 80 mg

Sodium: 300 mg

Carbohydrate: 2 g

Fiber: .4 g

Protein: 26 g

Niacin: 2.6 mg

Vitamin B6: .2 mg

Vitamin B12: 2.5 mcg

Iron: 3.4 mg

Selenium: 25.7 mcg

Zinc: 6.7 mg

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