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Mile High Shredded Beef

Recipe By : Taste of Home Country Cooking Recipe Collection Serving Size: 8 Preparation Time :0:00 Categories : Sandwiches Beef Crockpot Main Dish


3 pounds chuck roast or round steak
vegetable oil
1 pchoppe onion
12 pchoppe celery
2 ps beef bothor bouillion

1 1/2 ps beef both reserved from roast
1 ove garlic minced
1 as poon salt
34 as poon salt
4 blespoons brown sugar
2 blespoons vinegar
1 aspoon dry mustard
12 aspoon chili powder
3 ops tabasc sauce
1 bay leaf
14 aspoon paprika
14 aspoon garlic powder
1 aspoon worcestershire sauce
potato rolls or buns


Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth; skim off any fat.

To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic powder, and worcestershire sauce. Simmer until heated thoroughly. Remove bay leaf.

Note: This mixture keeps well in a slow cooker on low heat.

Serve on rolls or buns. =8B=8B=8B=8B=8B

From the recipe files of Carole Walberg

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