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  Slow Cooker Mile-High Shredded Beef SandwichesFont Size: Smaller - Bigger



INGREDIENTS:
Ready in about minutes or less!
  • lb. chuck roast, or round steak, trimmed of fat
  • 2 tablespoons oil
  • 1 cup chopped onions
  • 1/2 cup sliced celery
  • 2 cups lower-sodium, 98%-fat-free beef broth
  • 1 garlic clove
  • 3/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 3 drops TabascoŽ sauce
  • 1 bay leaf
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
    DIRECTIONS:

1. In skillet brown both sides of meat in oil. Add onions and celery and sauté briefly. Transfer to slow cooker. Add broth.

2. Cover. Cook on Low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.

3. Remove vegetables from cooker and drain, reserving 1 1/2 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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