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Mile High Shredded Beef Sandwiches

chef.tim.lee's picture
Ingredients
  Chuck roast/Round steak 3 Pound
  Oil 2 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Beef broth/Bouillon 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm)
  Salt 1 Teaspoon
  Ketchup 3⁄4 Cup (12 tbs)
  Brown sugar 4 Tablespoon
  Vinegar 2 Tablespoon
  Dry mustard 1 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Tabasco sauce 3 Drop
  Bay leaf 1
  Paprika 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Worcestershire sauce 1 Teaspoon
Directions

MAKING
1) In a skillet, heat some oil. Brown the beef on both the sides. Sauté onions and celery along with
2) In a slow cooker, add in beef, onions and celery. Pour in broth or bouillon. Mix well.
3) Close the slow cooker with the lid and cook on LOW for 6 to 8 hours.
4) Take the roast from the broth and by using a fork, shred it after it cools down considerably.
5) Take the vegetables from cooler and drain the liquid. However, keep 1 1/2 cups of the liquid.
6) Mix the vegetables and meat and return to the slow cooker.
7) Pour in the reserved liquid and add in the remaining ingredients. Mix them all well.
8) Close the slow cooker with the lid and cook on HIGH for 1 hour. Take away the bay leaf.

SERVING
9) Keep the meat on top of the sandwich rolls and serve right away.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Sandwich
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
360 Minutes
Ready In: 
390 Minutes
Servings: 
6

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