Shredded Beef Sandwiches Recipe - Cooking Index
Shredded Beef Sandwiches Recipe - Cooking Index
| 1 | Lean boneless chuck roast - (3-1/4-pound) | |
| 1/3 cup | 78ml | White vinegar |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1/8 teaspoon | 0.6ml | Garlic powder |
| 1 teaspoon | 5ml | Onion - cut into 8 wedges (large) |
| 3 | Bay leaves | |
| 9 | Hamburger buns - (1-1/2-ounce) split | |
| 9 | Lettuce leaves |
Trim fat from roast. Place roast and next 6 ingredients in a slow cooker. Cover and cook over low heat for 11 hours or until roast is tender. Remove roast from slow cooker; let stand 10 minutes. Separate roast into bite-size pieces, and shred meat with 2 forks; set aside.
Strain cooking liquid; discard solids. Cover and freeze at least 1 hour. Skim fat from surface of cooking liquid; discard. Place cooking liquid in a saucepan, and bring to a boil; remove from heat.
Line bottom halves of buns with a lettuce leaf; top each with shredded beef and top half of bun. Yield: 9 servings (serving size: 3 ounces beef and 1 bun).
Serving Ideas : Serve hot cooking liquid as a dipping sauce.
NOTES : This recipe from Carole Steffek, of Semi Valley, California, produces its own "au jus"--a delicious, hot dip for the sandwiches. Cooked in a slow cooker, it's perfect for a busy day.
Source:
Cooking Light, Jan/Feb 1993, page 104
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