Mile High Shredded Beef 3/00 #510

Categories:
beef, sandwich

3 lbs chuck roast or round steak
vegetable oil
1/2 cup celery; chopped
1 cup onion; chopped
2 cups beef broth
1 garlic cloves; minced
1 teaspoon salt
3/4 cup ketchup
1/4 cup brown sugar
2 tablespoon balsamic vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 dash hot pepper sauce
1 teaspoon bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce

In a dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth: cover and simmer 3-4 hours until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1 cups broth or less to get desired consistancy. Skim off any fat. Return the meat, vegetables, and broth to the dutch oven. Add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Do not throw away the excess broth. This will make great onion soup, etc.

Contributor: Taste of Home

Yield: 8 servings