Best Mile High Shredded Beef Sandwiches Recipes

Mile-High Shredded Beef Sandwiches image

Provided by Kimi Gaines

Time 6h15m

Number Of Ingredients 20

3 lb chuck roast or round steak
2 Tbsp oil
1 c chopped onions
1/2 c celery
2 c beef broth, reduced sodium
1 clove garlic, minced
1 tsp salt
3/4 c ketchup
4 Tbsp brown sugar
2 Tbsp vinegar
1/2 tsp chili powder
3 drops tabasco sauce
1 bay leaf
1/4 tsp paprika
1/4 tsp garlic powder
1 tsp worcestershire sauce
MY SUBSTITUTIONS
instead of browning i just place my meat in the crock pot with slices of onion and the broth.
for the sauce i omitted chili powder for some special seasoning i had. no tabasco sauce, or worcestersire sauce.
i added bbq sauce and some molasses to my sauce.

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 image

Provided by weekend cooker

Time 7h20m

Yield 8 sandwiches2, 8 serving(s)

Number Of Ingredients 17

1 (3 lb) chuck roast
2 tablespoons oil
1 cup chopped onion
1/2 cup sliced celery
2 cups beef broth
1 garlic clove
1/2 teaspoon salt
3/4 cup barbecue sauce
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1 teaspoon chili powder
3 drops Tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce

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