Mile High Shredded Beef Recipe

Mile High Shredded Beef RecipePhoto by: Taste of Home Mile High Shredded Beef Recipe Rating 5

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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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Mile High Shredded Beef Recipe
  • Prep: 35 min. Cook: 3 hours
  • Yield: 12-15 Servings
    •
35 180 215

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 or until heated through. Discard bay leaf. Serve beef on buns. Yield: 12-15 servings.

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

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Reviews for Mile High Shredded Beef (6)

Mile High Shredded Beef Recipe

Mile High Shredded Beef

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Reviewed on Aug. 16, 2011 by LeslieH

Very easy to make and tasty!


Reviewed on May. 21, 2011 by vewebber58

The family thought this was delicious....I was sick and didn't get to have it but I'm sure I would have agreed with them. I'd give it a five star rating, but for some reason the box where you click on the stars won't allow me to do so, nor check the box saying I'd make it again. I would! (I'd like to be able to have some the next time around.)


Reviewed on May. 03, 2010 by katlaydee3

Excellent recipe, I increased the vinegar and hot sauce slightly.


Reviewed on Jan. 10, 2010 by plugginalong

We love this recipe!! Often times we just eat it on our plate, skipping the bun. I have also used this recipe for pork. Excellent. Surprisingly you can use pork loin, which is lean, and still have delicious results.


Reviewed on Dec. 30, 2009 by shankoene

Made this on several occasions. I've even pureed the cooked veggies in the cooking liquid because of some very picky eaters at my house.


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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