2-3/4 to 3-1/4 hours
6 servings

Ingredients

2 beef flank steaks (about 12 oz each)
2 tsp olive oil
1 can (14 to 14-1/2 oz) beef broth
2 Tbsp minced garlic
1-1/2 cups barbecue sauce
Rolls, split

1. Heat oil in stockpot over medium heat until hot; brown beef the flank steaks. Sprinkle with salt and pepper.
    
2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
    
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred flank steaks with 2 forks.
    
4. Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Serve in rolls.