Leftover Roast Brunswick Stew - cooking recipe

Ingredients

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)

Preparation

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.