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Slow Cooker Mile-High Shredded Beef Sand




Source of Recipe


Unknown


List of Ingredients




3 lb. 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 garlic clove
3/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons 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



Makes 8 servings (Ideal slow cooker size: 4-quart)

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 1 1/2 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.