Mile High Shredded Beef Sandwiches

By JJCR

Ingredients

• 3 lb. chuck roast, or round steak
• 2 tbsp. oil
• 1 cup chopped onions
• 1/2 cup sliced celery
• 2 cups beef broth, or bouillon
• 1 garlic clove
• 1 tsp. salt
• 3/4 cup ketchup
• 4 tbsp. brown sugar
• 2 tbsp. vinegar
• 1 tsp. dry mustard
• 1/2 tsp. chili powder
• 3 drops tabasco sauce
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1 tsp. worcestershire sauce

Preparation

Step 1

1. In skillet brown both sides of meat in oil. Add onions and celery and saute briefly. Transfer to slow cooker. Add broth or bouillon.

2. Cover. Cook on low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.

3. Remove vegetables from cooler and drain, reserving 1 1/2 cups broth. Combine vegetables and meat.

4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.

5. Cover. Cook on high 1 hour.

6. Pile into 8 sandwich rolls and serve.


FIX IT AND FORGET IT COOKBOOK