Dsfs Shredded Beef Recipes

MILE HIGH SHREDDED BEEF

Steps:

• Place the roast in a Dutch oven; add 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 or until heated through. Discard bay leaf. Serve beef on buns.

DSF'S SHREDDED BEEF

Steps:

• Season rump roast generously with garlic powder, salt, and pepper; put into the crock of a slow cooker. Pour water into the crock.
• Cook on High for 5 hours. Remove roast to a cutting board and shred with 2 forks.

DSF'S SHREDDED BEEF

Steps:

• Season rump roast generously with garlic powder, salt, and pepper; put into the crock of a slow cooker. Pour water into the crock.
• Cook on High for 5 hours. Remove roast to a cutting board and shred with 2 forks.

SHREDDED BEEF

Steps:

• Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
• Remove the roast from slow cooker, and shred using two forks. Discard fat.
• In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
• Cook 1 hour on Low. Allow to sit for 10 minutes before serving.