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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 12 |
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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 Ingredients:
1 boneless beef chuck roast (3 pounds) |
1 can (14-1/2 ounces) beef broth |
1 medium onion, chopped |
1 celery rib, chopped |
3/4 cup ketchup |
1/4 cup packed brown sugar |
2 tablespoons white vinegar |
1 teaspoon salt |
1 teaspoon ground mustard |
1 teaspoon worcestershire sauce |
1 garlic clove, minced |
1 bay leaf |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
3 drops hot pepper sauce |
12 to 15 hoagie buns |
Directions:
1. Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.
2. Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan.
3. 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 or until heated through. Discard bay leaf. Serve beef on buns. Yield: 12-15 servings.
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