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Recipe Source: cdkitchen.com
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Mile-High Shredded Beef Sandwiches
Category: Crock pot 5 qt
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Serves/Makes: 8
Ready in: > 5 hrs
- 3 pounds chuck roast or round steak, trimmed of fat
- 2 tablespoons oil
- 1 cup chopped onions
- 1/2 cup sliced celery
- 2 cups lower-sodium, 98%-fat-free beef broth
- 1 clove garlic
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 3 drops hot sauce
- 1 bay leaf
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 8 sandwich rolls
In skillet, brown both sides of meat in oil. Add onions and celery and saute briefly. Transfer to slow cooker. Add broth. Cover. 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 except sandwich rolls and combine well. Cover. Cook on High for 1 hour. Remove bay leaf. Pile into sandwich rolls and serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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