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    Mile High Shredded Beef

    List of Ingredients

    3 pounds chuck roast or round roast
    vegetable oil
    1 cup chopped onion
    1/2 cup chopped celery
    1/2 quart beef broth
    3/8 quart beef broth reserved from roast
    1 clove garlic -- minced
    1/3 tablespoon salt
    1/4 cup brown sugar
    1/8 cup vinegar
    1/3 tablespoon dry mustard
    1/2 teaspoon chili powder
    1/2 dash Tabasco sauce
    1 bay leaf
    1/4 teaspoon paprika
    1/4 teaspoon garlic powder
    1/3 tablespoon 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.

    Taste of Home Country Cooking Recipe




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