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Braised Cranberry-Barbecue Beef Sandwiches

Yield 16 servings (serving size: 1 bun and about 1/3 cup beef mixture)

Ingredients

  • 1 cup less-sodium beef broth
  • 1/4 cup instant minced onion
  • 2 tablespoons coarsely ground black pepper
  • 1 (4-pound) boneless chuck roast, trimmed
  • 1 cup sweet hickory smoke barbecue sauce (such as Bull's-Eye)
  • 1 cup whole-berry cranberry sauce
  • 16 (1 1/2-ounce) hamburger buns

Nutrition Information

  • calories 295
  • caloriesfromfat 21 %
  • fat 7 g
  • satfat 2.4 g
  • monofat 2.3 g
  • polyfat 1.6 g
  • protein 24.7 g
  • carbohydrate 33.6 g
  • fiber 1.7 g
  • cholesterol 56 mg
  • iron 3.4 mg
  • sodium 517 mg
  • calcium 67 mg

How to Make It

  1. Combine first 3 ingredients in a Dutch oven. Add beef; bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid; discard remaining cooking liquid. Shred beef with 2 forks. Return shredded beef to pan. Add reserved cooking liquid, barbecue sauce, and cranberry sauce; stir well. Cook over medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.