| This recipe is liked by 0 person(s). |
BEEF - Mile High Shredded Beef
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 boneless beef chuck roast (3 pounds) | |
| 1 can | beef broth |
| 1 medium | onion, chopped |
| 1 | celery rib, chopped |
| 3/4 c | ketchup |
| 1/4 c | packed brown sugar |
| 2 tbsp | white vinegar |
| 1 tsp | salt |
| 1 tsp | ground mustard |
| 1 tsp | Worcestershire sauce |
| 1 | garlic clove, minced |
| 1 | bay leaf |
| 1/4 tsp | garlic powder |
| 1/4 tsp | paprika |
| 3 drops | hot pepper sauce |
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 on buns.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe