Dragon's Milk Bourbon Barrel-Aged Stout
Preheat oven to 325F.
In a small bowl, combine the brown sugar, black pepper, salt, cayenne, and smoked paprika. Pat the roast dry and rub with spices.
Heat olive oil in a Dutch oven until hot. Add the roast, and sear on sides.
Pour Dragon’s Milk and beef broth over the roast. Cover and roast in oven for 3 hours or until very tender. Move meat to a cutting board and allow to rest.
Place Dutch oven back on the stove. Bring remaining liquid to a boil, stirring occasionally, until slightly reduced (about 10 minutes.)
Shred meat using two forks. Slice baguette in half and fill with meat, spooning pan sauce over the meat. Serve remaining broth in bowls with sandwiches for dipping.
Optional: top with provolone cheese, sauteed mushroom and onions.