Mile High Shredded Beef Recipe

Mile High Shredded Beef Recipe
Photo by: Taste of Home
Rating

100% would make again

This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper". -Betty Sitzman, Wray, Colorado

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  • 12-15 Servings
  • Prep: 35 min. Cook: 3 hours

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1 can (14-1/2 ounces) beef broth
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 3/4 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 3 drops hot pepper sauce
  • 12 to 15 Hoagie Buns

Directions

  • Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
  • Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan.
  • Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns. Yield: 12-15 servings.

Mile High Shredded Beef published in Taste of Home June/July 2002, p31

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Reviews for Mile High Shredded Beef (1)

Mile High Shredded Beef Recipe

Mile High Shredded Beef

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Reviewed on May. 24, 2008 by scooter-p

when we have big family get togethers I often make this.It is wonderful and there are never any leftovers.

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