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© Meredith Corporation. All rights reserved. Used with permission.
(about 5 cups cooked meat)
Preheat oven to 325°F. In a small bowl, combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and cayenne pepper. Sprinkle garlic mixture evenly over all sides of roast; rub in with your fingers. In a Dutch oven heat oil. Add roast; cook until browned on all sides, turning to brown evenly. Pour beef broth over roast. Cover and roast for 2 1/2 to 3 hours or until very tender.
Using a slotted spatula or spoon, remove meat from cooking liquid. Skim fat from cooking liquid, reserving the liquid. When meat is cool enough to handle, shred it using two forks to pull through meat in opposite directions. Stir enough of the cooking liquid into the shredded meat to moisten; reheat in a saucepan over medium heat, stirring frequently. Serve on toasted buns. If desired, serve with barbecue sauce and cabbage.