Mile High Shredded Beef Sandwiches Food

MILE HIGH SHREDDED BEEF

Steps:

• 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 or until heated through. Discard bay leaf. Serve beef on buns.

MILE-HIGH SHREDDED BEEF FOR A CROWD

Steps:

• Place roast in a Dutch oven; add the 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 beef on buns.

MILE HIGH SHREDDED BEEF SANDWICHES

Steps:

• In a skillet, brown both sides of meat in oil.
• Add onions, and celery and saute briefly. Transfer to slow cooker.
• Add broth.
• Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
• Shred beef.
• Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
• Combine vegetables, and meat.
• Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
• Cover and cook on high for 1 hour, Remove bay leaf.
• Pile into 8 sandwich rolls, and serve.

MILE HIGH SHREDDED BEEF

Steps:

• 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 beef on buns.