Shredded Beef

Shredded Beef

1 boneless beef chuck roast (3 pounds)
1 can beef broth (original recipe called for 14 ½ oz – my can was only 14)
1 medium onion, chopped
¾ cup ketchup
¼ cup packed brown sugar
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
¼ teaspoon garlic powder
¼ teaspoon paprika
buns

Place the roast in a 13x9 roasting pan and add the broth and onion.
Bring to a boil on top of the stove, turning meat once.
Cover with foil and bake in the oven at 350 for 2 ½ to 3 hours or until the meat is tender.

Remove roast and cool slightly then shred meat with two forks and return to the pan.

Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, garlic powder, and paprika.
Mix well.

Cover with foil again and bake for another 30 minutes.

Serve on buns.

Yield 12 servings

Back To Beef Recipes Page


*The Corner Desk . Com* Shredded Beef 1 boneless beef chuck roast (3 pounds) 1 can beef broth (original recipe called for 14 ½ oz – my can was only 14) 1 medium onion, chopped ¾ cup ketchup ¼ cup packed brown sugar 1 tablespoon white vinegar 1 teaspoon salt 1 teaspoon ground mustard 1 teaspoon Worcestershire sauce 2 garlic cloves, minced ¼ teaspoon garlic powder ¼ teaspoon paprika buns Place the roast in a 13x9 roasting pan and add the broth and onion. Bring to a boil on top of the stove, turning meat once. Cover with foil and bake in the oven at 350 for 2 ½ to 3 hours or until the meat is tender. Remove roast and cool slightly then shred meat with two forks and return to the pan. Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, garlic powder, and paprika. Mix well. Cover with foil again and bake for another 30 minutes. Serve on buns. Yield 12 servings Back To Beef Recipes Page