Mile-High Shredded Beef Sandwiches

Miriam Christophel Battle Creek, MI • Mary Seielstad Sparks, NV

Prep. Time: 20 Minutes
Cooking Time: 7–9 Hours

Ingredients

  • 3-lb. chuck roast or round steak
  • 2 Tbsp. oil
  • 1 cup chopped onions
  • ½ cup sliced celery
  • 2 cups beef broth, or 4 bouillon dissolved in 2 cups water
  • 1 garlic clove
  • 1 tsp. salt
  • ¾ cup ketchup
  • 4 Tbsp. brown sugar
  • 2 Tbsp. vinegar
  • 1 tsp. dry mustard
  • ½ tsp. chili powder
  • 3drops Tabasco sauce
  • 1 bay leaf
  • ¼ tsp. paprika
  • ¼ tsp. garlic powder
  • 1 tsp. Worcestershire sauce

Ideal Slow Cooker Size: 4-Quart

Method

  1. In skillet brown both sides of meat in oil. Add onions and celery and sauté briefly. Transfer to slow cooker. Add broth or bouillon.
  2. Cover. Cook on Low 6–8 hours, or until tender. Remove meat from cooker and cool. Shred beef.
  3. Remove vegetables from cooler and drain, reserving 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.

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