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Mile-High Shredded Beef
| Ingredients | |||
| 3 | pound | beef, chuck roast or round steak | |
| 1 | vegetable oil | ||
| 1 | cup | onion, chopped | |
| 1/2 | cup | celery, chopped | |
| 2 | cup | beef broth | |
| 1 | each | garlic, clove, minced | |
| 1 | teaspoon | salt | |
| 3/4 | cup | ketchup | |
| 4 | tablespoon | sugar, brown | |
| 2 | tablespoon | vinegar | |
| 1 | teaspoon | mustard, dry | |
| 1/2 | teaspoon | chili powder | |
| 3 | each | hot pepper sauce, drops | |
| 1 | each | bay leaf | |
| 1/4 | teaspoon | paprika | |
| 1/4 | teaspoon | garlic powder | |
| 1 | teaspoon | worcestershire sauce | |
Directions: | |||
| In a dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1-1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to dutch oven; add the remaining ingredients. Simmer until heated through. (Keeps well in a slow cooker on Low heat.) Remove bay leaf before serving. YIELD: 8 servings | |||
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