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

INGREDIENTS:
  • 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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