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Mile High Shredded Beef
Ingredients
- 1 boneless beef chuck roast (3 pounds)
- 1 can (14.5 oz) beef broth
- 1 medium onion, chopped
- 1 celery rib, chopped
- 3/4 cup ketchup
- 1/4 cup 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
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Directions
- Place the roast in a dutch oven, add broth, onion, and celery. Bring to a boil, reduce heat, cover and simmer for 2.5-3 hours or until the meat is tender.
- Remove the roast and cool slightly, shred the meat with 2 forks. Strain the vegetables and set aside. Skim fat from the cooking liquid and reserve 1.5 cups. Return the meat and vegetables and reserved liquid to the pan.
- Stir in 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.
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