Shredded Beef

From: Taste of Home®, July 2002.

Mile High Shredded Beef

3	lbs.	boneless beef chuck roast
1	can	Beef Broth (14½ ounces)
1		medium Onion, chopped
1		Celery rib, chopped
3/4	cup	Ketchup
1/3	cup	packed brown sugar
2	Tbs.	white Vinegar
1	tsp.	Salt
1	tsp	ground Mustard
1	tsp.	Worcestershire sauce
1	clove	Garlic, minced
1		Bay leaf
1/4	tsp.	Garlic powder
1/4	tsp.	Paprika
6	drops	Hot pepper sauce (Original recipe used 3 drops)
1	doz.	Hoagie buns

Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2½ to 3 hours or until the meat is tender.

Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1½ cups. Return the meat, vegetables and reserved cooking liquid to the pan.

Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve beef on buns.
Yield: 12-15 servings.

This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper". -Betty Sitzman Wray, Colorado