Mile High Shredded Beef


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The absolute best shredded beef, simmered for several hours and served on fresh hoagie buns.

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  • 1 boneless beef chuck roast (3 lb.)
  • 1 can (14-1/2 oz.) beef broth
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 3/4 C. ketchup
  • 1/4 C. packed brown sugar
  • 2 Tbs. white vinegar
  • 1 tsp. salt
  • 1 tsp. ground mustard
  • 1 tsp. Worcestershire sauce
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1/4 tsp. garlic powder
  • 1/4 tsp. paprika
  • 3 drops hot pepper sauce
  • 12 to 15 hoagie buns

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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. 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 C. 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.

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