The recipe Barbecue Stew could satisfy your American craving in about 45 minutes. One portion of this dish contains around 46g of protein, 94g of fat, and a total of 1279 calories. This recipe serves 8. This recipe covers 41% of your daily requirements of vitamins and minerals. Father's Day will be even more special with this recipe. It works well as a main course. A mixture of sweet potato fries, chicken broth, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert. It is a good option if you're following a gluten free and dairy free diet.
Rinse and pat roast dry. Rub barbecue seasoning over roast.
Place in an aluminum foil-lined 13- x 9-inch pan.
Pour barbecue sauce and 1 (14-oz.) can chicken broth over roast. Cover tightly with aluminum foil.
Bake at 350 for 1 1/2 hours or until fork tender.
Remove roast from pan, reserving drippings in pan. Shred roast with 2 forks.
Carefully pour drippings into a Dutch oven.
Add shredded pork, 1 (32-oz.) container chicken broth, and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.
Meanwhile, prepare oven fries and sweet potato fries according to package directions; serve with stew.
*2 (5-oz.) cans diced tomatoes may be substituted.
Note: For testing purposes only, we used McCormick Grill Mates Barbecue Seasoning; Alexia Olive Oil, Rosemary, & Garlic Oven Fries; and Alexia Sweet Potato Julienne Fries.
To make ahead: Prepare recipe through Step Store in an airtight container in refrigerator up to 4 days. Reheat in a large Dutch oven while the oven preheats to cook fries.