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Mel-High Shredded Beef

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Serving Size: 6 Preparation Time :0:00
Categories: Beef Crockpot


3 pounds beef chuck roast or round steak
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth or bouillon
1 clove garlic --minced
1 teaspoon salt
3/4 cup ketchup
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops hot pepper sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce


"This recipe is a standby we've fed to many a branding crew. It's hearty and filling - important requirements when you're feeding a bunch of cowboys!" - Betty Sitzman 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 or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1 1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving. From: "Prize-Winning Beef" Recipe booklet.

From the recipe files of Carole Walberg

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