Shredded Roast Beef Poboys

Ingredients

• 6 lbs chuck roast
• 4 ounces beef broth (B-V Beefer Upper)
• water
• cornstarch
• salt and pepper
• poboy bun or hoagie roll

Directions

1. 1

   .Wash Roast in cold water.

2. 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. 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. 4

   Pour enough water in the crock pot to cover the roast completely.

5. 5

   Cook for 8 hours on medium heat.

6. 6

   Remove roast from the crock pot and remove the fat and shred with a fork.

7. 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. 8

   After the gravy is ready add your shredded roast!

9. 9

   If you choose to add barbq sauce do not use all the gravy as it will be to watery.