Shredded Roast Beef Poboys – a delicious recipe with chuck roast, beef broth, water, cornstarch, salt, buns. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
.Wash Roast in cold water.
2
Season roast lightly with your seasoning of choice then place it in a hot skillet and brown on each side! (Do not season to much as the beefer upper is pretty salty already).
3
Place the roast in a large crockpot and pour the whole 4 oz bottle of B-V The Beefer Upper Broth and Sauce on top of the roast!
4
Pour enough water in the crock pot to cover the roast completely.
5
Cook for 8 hours on medium heat.
6
Remove roast from the crock pot and remove the fat and shred with a fork.
7
Pour gravy into a medium pot and add mixture of cornstarch and water to the gravy and simmer until desired consistency! ( make sure that you mix the cornstarch and water in a cup before pouring and be sure not to add to much because it will make the gravy slimy if you do).
8
After the gravy is ready add your shredded roast!
9
If you choose to add barbq sauce do not use all the gravy as it will be to watery.
2
kcal
Calories
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 lbs chuck roast, 4 ounces beef broth (B-V Beefer Upper), water, cornstarch, and more.
Yes, Shredded Roast Beef Poboys falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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