Mile High Shredded Beef
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Ingredients
- 14 1/2 oz. beef broth
- 1 med. onion
- 1 celery stalk. chopped
- 3/4 c. ketchup
- 1/4 c. brown sugar
- 2 T. white vinegar
- 1 t. salt
- 1 t. ground mustard
- 1 t. Worcestershire
- 1 garlic clove, minced
- 1 bay leaf
- 1/4 t. paprika
- 3 drops hot pepper sauce
- 12-15 hoagie rolls
Instructions
- Place the roast in a dutch oven; add broth, onion, and celery.
- Bring to a boil.
- Reduce heat; cover and simmer for 2 1/2-3 hours or until meat is tender.
- Remove roast and cool slightly; shred meat with 2 forks.
- Strain vegetables and set aside.
- Skim fat from cooking liquid and reserve 1/12 cups.
- Return the meat, veggies and reserved liquid to the pan.
- Stir in remain ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 30 minutes.
- Discard bay leaf.
- Serve on buns.
- 14 1/2 oz. beef broth
- 1 med. onion
- 1 celery stalk. chopped
- 3/4 c. ketchup
- 1/4 c. brown sugar
- 2 T. white vinegar
- 1 t. salt
- 1 t. ground mustard
- 1 t. Worcestershire
- 1 garlic clove, minced
- 1 bay leaf
- 1/4 t. paprika
- 3 drops hot pepper sauce
- 12-15 hoagie rolls
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