Shredded-beef sandwiches
Source of Recipe
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List of Ingredients
1 3-pound beef chuck pot roast
1 large onion, cut up
3 bay leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/3 cup vinegar
8 French rolls, split (toasted, if desired)
spinach or lettuce leaves (optional)
Recipe
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or
4-quart crockery cooker. Place meat and onion in cooker. Add bay
leaves, salt, garlic powder, and cloves; pour vinegar over meat and
onion.
2. Cover and cook on low-heat setting for 11 to 12 hours or on high-
heat setting for 5 1/2 to 6 hours. Remove meat from cooker. Discard
bay leaves. Using 2 forks, pull meat apart into shreds, discarding
bones and fat. Strain juices; skim off fat.
3. If desired, line rolls with spinach or lettuce leaves. Place
shredded meat on rolls. Drizzle meat with some of the reserved
juices. Serve remaining juices with sandwiches for dipping.
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