Mel-high Shredded Beef

Ingredients

1,300 gr beef chuck roast
120 gr onion
50 gr celery
475 ml beef broth
1 clove garlic
3 gr salt
180 ml ketchup
55 gr brown sugar
30 ml vinegar
5 ml dry mustard
1 gr chili powder
3 drops pepper sauce
1 bay leaf
1 gr paprika
1 gr garlic powder
5 ml worcestershire sauce

Instructions

"This recipe is a standby we've fed to many a branding crew. It's hearty and filling important requirements when you're feeding a bunch of cowboys!" Betty Sitzman In a Dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1.5 cups broth. Skim off any fat. Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through. This keeps well in a slow cooker on low heat. Remove bay leaf before serving.