(I talked about this recipe here)
1 cup beef broth
2 tablespoons dried onion flakes
1 tablespoon black pepper
2 pounds chuck roast, trimmed
1/2 cup sweet hickory smoke barbecue sauce (such as Bull's Eye)
1 cup whole-berry cranberry sauce
Combine broth, onion flakes, and pepper in a Dutch oven or large pot. Add beef and bring to a boil.
Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally.
Remove beef from pan. Reserve 1 cup cooking liquid and discard what remains.
Shred beef with two forks and return to pan.
Add reserved cooking liquid, barbecue sauce, and cranberry sauce. Stir well.
Cook over medium-low heat for 10 minutes or until thoroughly heated.
Serve on buns, or with rice or mashed potatoes.
makes 8 servings
adapted from: Cooking Light