Mile High Shredded Beef Recipes

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.

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.

Steps:

• Preheat oven 350 degrees F.
• Line 3 (9-by 5-inch) loaf pans with wax paper and set aside.
• Make bread crumbs by placing the bread in the work bowl of a food processor and processing until finely ground. Transfer crumbs to a large bowl. Add all ingredients, except ketchup, to the bowl; mix until just combined. Divide and shape the meat mixture into loaves in the prepared pans. Spread a layer of ketchup over the top to cover the meat loaf. Bake for 1 hour and 30 minutes, or until completely cooked through. Remove from heat and let meatloaf cool for 15 minutes before slicing. Serve warm.

Steps:

• In a 6-qt. slow cooker, combine the beef, green peppers and onions. In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce and mustard. Stir into meat mixture. Cover and cook on high for 8-10 hours or until meat is tender. , Skim fat from cooking juices. Shred beef, using two forks. With a slotted spoon, place about 1/2 cup beef mixture on each bun.

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.