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Mile-High Shredded Beef Sandwiches




Source of Recipe


Internet


List of Ingredients




3 pound chuck roast, or round steak, trimmed of fat
2 tbsp. oil
1 cup chopped onions
1/2 cup sliced celery
2 cups lower-sodium, 98%-fat-free beef broth
1 garlic clove
3/4 cup ketchup
2 tbsp. brown sugar
2 tbsp. vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce


Recipe



1. In skillet brown both sides of meat in oil. Add onions and celery and sauté briefly. Transfer to slow cooker. Add broth.

2. Cover. Cook on Low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.

3. Remove vegetables from cooker and drain, reserving 11/2 cups broth. Combine vegetables and meat.

4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.

5. Cover. Cook on High 1 hour. Remove bay leaf.

6. Pile into 8 sandwich rolls and serve.