Recipe of Homemade Mile High Shredded Beef

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mile high shredded beef. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mile High Shredded Beef is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Mile High Shredded Beef is something which I have loved my whole life.

Brown beef in hot oil, on both sides adding onion and celery at last minute. Combine beef, vegetables and broth in covered Dutch oven or crock pot. A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce. In a dutch oven, brown beef in oil on both sides.

To begin with this recipe, we must first prepare a few components. You can have mile high shredded beef using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mile High Shredded Beef:

1. Get 1 boneless beef chuck roast (3 lbs)
2. Take 1 can (14 1/2 oz) beef broth
3. Make ready 1 medium onion, chopped
4. Take 1 celery rib chopped
5. Take 3/4 cup ketchup
6. Take 1/4 cup packed brown sugar
7. Prepare 2 tbs white vinegar
8. Prepare 1 tsp salt
9. Get 1 tsp ground mustard
10. Prepare 1 tsp worcestershire sauce
11. Make ready 1 garlic clove, minced
12. Make ready 1 bay leaf
13. Prepare 1/4 tsp garlic powder
14. Get 1/4 tsp paprika
15. Take 3 drops hot pepper sauce
16. Prepare 12-15 hoagie buns

Remove meat from cooker and cool. Return shredded meat and vegetables to cooker. The best roast for shredded beef starts as a tough cut with lots of connective tissues. For shredding, you want a beef cut that gets fork tender.

Steps to make Mile High Shredded Beef:

1. Place the roast in a dutch oven, add broth, onion, and celery.
2. Bring to a boil, reduce heat, cover and simmer for 2 1/2 - 3 hours or until the meat is tender.Remove roast and cool slightly, shred meat with two forks.
3. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1 1/2 cups. Return the meat, vegetable, reserved liquid to the pan. Stir in the ketchup, brown sugar, vinegar, salt, ground mustard, worcestershire, garlic, bay leaf, garlic powder, paprika, and hot sauce. Bring to boil. Reduce heat, cover and simmer for 30 minutes.
4. Discard bay leaf and serve on buns.

The best roast for shredded beef starts as a tough cut with lots of connective tissues. For shredding, you want a beef cut that gets fork tender. It sounds backwards, but the best cuts for this USDA Prime beef has the most fat marbling and is the highest quality. This type of beef comes from. A wide variety of shredded beef options are available to you, such as feature, certification, and style.

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