Best Mile High Shredded Beef Recipes
MILE HIGH SHREDDED BEEF
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
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- 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 cups. 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 or until heated through. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE-HIGH SHREDDED BEEF FOR A CROWD
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
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place roast in a Dutch oven; add the 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 cups. 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.
Nutrition Facts :
MILE-HIGH SHREDDED BEEF SANDWICHES
Found this recipe in one of the Fix It And Forget It Crock Pot books. I changed up a few ingredients. I will post the recipe from the book and then the changed ingredients at the bottom. These were amazing my way, but sure the original recipe is great also.
Provided by Kimi Gaines
Categories Sandwiches
Time 6h15m
Number Of Ingredients 20
Steps:
- 1. The way I made it: place roast in crock pot with sliced onions & broth. Set for 6 hrs.
- 2. Remove meat and get rid of any fat. Remove liquid from pot. Shred beef; set aside.
- 3. Sauce: combine either the ones listed or the ones I used. Return meat to crock pot, pour sauce and mix well. Heat back up on low until ready to serve.
- 4. Assemble each roll with a large scoop of meat and place coleslaw on top if you desire.
- 5. For my coleslaw I bought the coleslaw in the bag and Marie's Coleslaw dressing in the produce department. Easy, fast & so good.
MILE HIGH SHREDDED BEEF SANDWICHES
Make and share this Mile High Shredded Beef Sandwiches recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 7h20m
Yield 8 sandwiches2, 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, brown both sides of meat in oil.
- Add onions, and celery and saute briefly. Transfer to slow cooker.
- Add broth.
- Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
- Shred beef.
- Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
- Combine vegetables, and meat.
- Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
- Cover and cook on high for 1 hour, Remove bay leaf.
- Pile into 8 sandwich rolls, and serve.
Nutrition Facts : Calories 347.3, Fat 14.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 726.3, Carbohydrate 18.5, Fiber 0.8, Sugar 13.9, Protein 37.1
MILE HIGH SHREDDED BEEF
Number Of Ingredients 16
Steps:
- 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 cups. 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 or until heated through. Discard bay leaf. Serve beef on buns.
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