Leftover Roast Brunswick Stew recipe

6 servings

1 1/2 pounds cooked, shredded beef chuck roast

2 (10 ounce) cans mixed vegetables, with liquid

2 1/2 cups barbeque sauce

2 tablespoons Worcestershire sauce

1 (10.5 ounce) can beef broth (optional)

Place the shredded roast in a slow cooker.

Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.

Cover, and cook at least 1 hour on High.