Preheat the oven to 300°F and place a rack in the middle position.

Spray a metal roasting pan or deep 9x13-inch baking dish with cooking spray.

Pat the beef roast dry with paper towels.

In a bowl, whisk together the beef broth and barbecue sauce until combined.

Pour the sauce mixture around and over the beef.

Turn the roast with tongs to coat it on all sides, then place it fat-side up in the pan.

Cover the pan tightly with foil, crimping the edges well to trap moisture.

Bake covered for 2 1/2–3 hours, until the roast gives easily when pierced with a fork and the grain begins to separate.

Carefully remove the foil and spoon some pan juices over the top of the roast.

Increase the oven temperature to 375°F.

Bake uncovered for 20–30 minutes, basting once or twice, until the top is browned, glossy, and bubbling at the edges.

Let the roast rest in the pan for at least 10 minutes.

Slice against the grain or shred with two forks directly in the pan, letting the meat soak up the sauce before serving.