Mile High Shredded Beef

{ Exported from MasterCook Mac }

Mile High Shredded Beef

Recipe By: Taste of Home Country Cooking Recipe Collection
Serving Size: 8
Preparation Time: 0:00
Categories: Main Dishes Sandwiches Beef Crockpot


Amount Measure Ingredient Preparation Method
3 pounds chuck roast or round steak
vegetable oil

1 cup chopped onion

1/2 cup chopped celery

2 cups beef broth OR bouillion
Sauce:

1 1/2 cups beef broth reserved from roast
1 clove garlic minced
1 teaspoon salt

3/4 teaspoon salt

4 tablespoons brown sugar

2 tablespoons vinegar

1 teaspoon dry mustard

1/2 teaspoon chili powder

3 drops tabasco sauce

1 bay leaf

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1 teaspoon worcestershire sauce

potato rolls or buns


Brown beef in hot oil on both sides, adding onion and celery at the

last minute. Combine beef, vegetables and broth in a Dutch oven or

crockpot. Simmer, covered, for 3-4 hours or until tender. Cool;

shred beef, separating into strands. Drain vegetables. Combine with

beef. Reserve broth; skim off any fat.


To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup,

brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf,

paprika, garlic powder, and worcestershire sauce. Simmer until heated

thoroughly. Remove bay leaf.


Note: This mixture keeps well in a slow cooker on low heat.


Serve on rolls or buns.
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