Preheat and prep: Preheat the oven to 300°F. This is the low-and-slow oven, not the “I forgot to start dinner” oven. Use the middle rack. Spray a metal roasting pan or a deep 9×13-inch baking dish with cooking spray so the sauce doesn’t cement itself to the sides.
Dry the meat: Pat your roast dry with paper towels. It helps the glaze stick instead of just running off.
Mix the liquid: Whisk the beef broth and the barbecue sauce together in a bowl until combined. It will look like a very dark iced tea.
Coat and cover: Pour the sauce mixture around and over the beef. Use tongs to turn the roast so it’s coated all over, then set it fat-side-up in the pan. Do not trim off the fat cap—it bastes the meat as it cooks. Cover the pan tightly with foil, crimping it down firmly around the edges to trap the moisture.
Bake covered: Bake at 300°F for 2.5 to 3 hours. Check it at the 2.5-hour mark by poking it with a fork. If it gives easily and the grain is starting to separate, it’s ready for the next step. If it is still resisting, cover it back up and cook a bit longer.
Glaze and brown: Carefully peel back the foil (away from your face, as the steam is very hot) and spoon some of the pan juices over the top of the roast. Increase the oven temperature to 375°F. Bake uncovered for 20 to 30 minutes, basting once or twice, until the top is browned and glossy and the edges are bubbling.
Rest and serve: Let the roast rest in the pan for at least 10 minutes. Then, either slice it against the grain or use two forks to pull it apart right in the pan, letting the shredded meat soak up all that rich, thickened sauce.
Variations
If you want it for sandwiches, shred it fully and pile it on toasted buns with pickles and coleslaw. A pinch of red pepper flakes is technically still three ingredients if you’re counting the spice as a bonus, not a main character. If you use pork shoulder instead, it works just as well.
Storage & Reheating
Leftovers keep in the fridge for three or four days. Store them right in the pan or in a container with all the juices. To reheat, put it back in the oven at 300°F covered with foil until it’s warmed through and glossy again. You can microwave it, but the texture might suffer slightly.
Food safety note: Don’t leave the roast sitting out for more than two hours at room temperature. Get it packed up and into the fridge.
Serve this with mashed potatoes if you can. The pan juices on mashed potatoes are the whole point, really. Or roasted baby potatoes, some green beans, and dinner rolls for mopping. It’s a meal that makes people quiet in a way that feels like a compliment.
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