BBQ Pulled Beef Sandwiches**

**Main**: Arm roast (slow cooker or pressure cooker) with BBQ sauce, served on brioche buns. - **Side**: Coleslaw (optional) and baked sweet potato wedges. - **Lunch Tip**: Pack pork and buns separately to assemble fresh at lunch. Include extra coleslaw.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

**Prep the Roast:** - Trim any excess fat from the arm roast. - Season it with smoked paprika, garlic powder, onion powder, and salt.

Step 2

2. **Cook the Beef:** - **Slow Cooker**: Place the roast in the slow cooker. Add the beef broth around it and cook on **low for 8–10 hours** or **high for 4–5 hours**, until the meat is tender and falls apart. - **Pressure Cooker (e.g., Instant Pot)**: Add the roast and broth. Cook on **high pressure for 60–70 minutes**, then let the pressure release naturally.

Step 3

3. **Shred the Beef:** - Remove the roast from the cooker and shred it using two forks. Discard any large pieces of fat.

Step 4

4. **Add BBQ Sauce:** - Return the shredded beef to the cooker. Stir in the BBQ sauce and let it warm through for 10–15 minutes. Adjust sauce quantity to taste.

Step 5

5. **Assemble Sandwiches:** - Toast the buns if desired. Pile the BBQ beef onto the buns and top with coleslaw for crunch (optional).