Mile High Shredded Beef
Mile High Shredded Beef

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mile high shredded beef. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mile High Shredded Beef is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Mile High Shredded Beef is something that I have loved my whole life.

Brown beef in hot oil on both sides adding onion and celery at last minute. Combine beef, vegetables, and broth in covered Dutch oven. A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce.

To get started with this particular recipe, we must prepare a few components. You can cook mile high shredded beef using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mile High Shredded Beef:
  1. Take 1 boneless beef chuck roast (3 lbs)
  2. Get 1 can (14 1/2 oz) beef broth
  3. Get 1 medium onion, chopped
  4. Take 1 celery rib chopped
  5. Make ready 3/4 cup ketchup
  6. Prepare 1/4 cup packed brown sugar
  7. Get 2 tbs white vinegar
  8. Get 1 tsp salt
  9. Prepare 1 tsp ground mustard
  10. Take 1 tsp worcestershire sauce
  11. Get 1 garlic clove, minced
  12. Take 1 bay leaf
  13. Get 1/4 tsp garlic powder
  14. Prepare 1/4 tsp paprika
  15. Prepare 3 drops hot pepper sauce
  16. Prepare 12-15 hoagie buns

Remove meat from cooker and cool. Return shredded meat and vegetables to cooker. This easy and succulent shredded beef can be loaded into tacos, enchiladas, or to top off mile-high nachos. Toss with Traeger Chili BBQ Sauce for an added zest.

Instructions to make Mile High Shredded Beef:
  1. Place the roast in a dutch oven, add broth, onion, and celery.
  2. Bring to a boil, reduce heat, cover and simmer for 2 1/2 - 3 hours or until the meat is tender.Remove roast and cool slightly, shred meat with two forks.
  3. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1 1/2 cups. Return the meat, vegetable, reserved liquid to the pan. Stir in the ketchup, brown sugar, vinegar, salt, ground mustard, worcestershire, garlic, bay leaf, garlic powder, paprika, and hot sauce. Bring to boil. Reduce heat, cover and simmer for 30 minutes.
  4. Discard bay leaf and serve on buns.

Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper and bring to a boil over high heat. A wide variety of shredded beef options are available to you, such as feature, certification, and style. Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. Place roast in a large saucepan that has a tight-fitting lid. Increase heat to medium/high, and brown the roast on all.

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