Mile High Shredded Beefcrockpot, meats 3.00 lb beef chuck roast or round st eak 1 vegetable oil 1.00 cup chopped onion 0.50 cup chopped celery 2.00 cup beef broth or bouillon 1.00 centiliter garlic; minced 1.00 teaspoon salt 0.75 cup ketchup 4.00 tablespoon brown sugar 2.00 tablespoon vinegar 1.00 teaspoon dry mustard 0.50 teaspoon chili powder 3.00 drop hot pepper sauce 1.00 bay leaf 0.25 teaspoon paprika 0.25 teaspoon garlic powder 1.00 teaspoon worcestershire sauce "This recipe is a standby we've fed to many a branding crew. It's hearty and filling - important requirements when you're feeding a bunch of cowboys!" - Betty Sitzman 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. This keeps well in a slow cooker on low heat. Remove bay leaf before serving. From: "Prize-Winning Beef" Recipe booklet. |
