Taste of Home
Mile High Shredded Beef
TOTAL TIME: Prep: 35 min. Cook: 3 hours
YIELD: 12-15 servings.
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
Ingredients
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1 boneless beef chuck roast (3 pounds)
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1 can (14-1/2 ounces) beef broth
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1 medium onion, chopped
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1 celery rib, chopped
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3/4 cup ketchup
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1/4 cup packed brown sugar
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2 tablespoons white vinegar
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1 teaspoon salt
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1 teaspoon ground mustard
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1 teaspoon Worcestershire sauce
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1 garlic clove, minced
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1 bay leaf
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1/4 teaspoon garlic powder
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1/4 teaspoon paprika
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3 drops hot pepper sauce
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12 to 15 Hoagie Buns
Directions
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1.
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.
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2.
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.
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3.
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.
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