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Mile High Shredded Beef

 Mile High Shredded Beef
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
12-15 ServingsPrep: 35 min. Cook: 3 hours


  • 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


  • 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,

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Mile High Shredded Beef (continued)

Directions (continued)

  • 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.