Tuesday, July 20, 2010

Recipe Time: Beef on a Bun

Just two days before M got all his teeth yanked out (he got dentures - long story), there was a 20% off all meat sale at the local grocery store. I stocked up, but obviously didn't consider M's upcoming operation and bought lots of steaks and a beef roast! Since M is still on a soft food diet, for the most part, i've been trying to come up with recipes that included more on the side of meat than eggs and canned tuna. We aren't exactly voracious carnivores, but we always have meat once a day, at dinnertime. And there's only so many times you can eat pork chops super-marinated in cream soup gravy before you get tired of them.
So i decided to make good use of this roast to make beef on a bun. We hardly ever have it, simply because of the time involved in making it, but it is SO good! Today i finally got up the energy to do it, and I thought i'd share my recipe on here. Actually, I got it from my sister, and i'm not entirely sure where she got it...

Anyway, on to the recipe!

1 boneless beef roast (3 lbs)
1 3/4 c. beef broth
1 medium onion, chopped
1 celery rib, chopped

3/4 c. ketchup
1/4 c. brown sugar
2 tbsp. vinegar
1 tsp. salt (if you don't like a lot of salt, you could probably reduce this, or go entirely without - packaged broth these days has lots of salt in it already)
1 tsp. dry mustard
1 tsp. worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 tsp. garlic powder (don't ask me why there's powdered AND fresh garlic in this recipe....)
1/4 tsp. paprika

Remove the string(s) from around the roast and place in roaster. Add onion, celery, and broth. Bring to a boil on stovetop. Reduce heat, cover, and simmer for 2 1/2 - 3 hours or until meat is tender.
Remove roast and place on cookie sheet (for me it was easiest to have a nice big surface to shred the meat), and let cool slightly.
Meanwhile, strain vegetables from broth (save the broth!) and return vegetables to roaster.
Shred beef with two forks, discarding fat strips (or keep them, if you like that sort of thing... *wink*). Return beef to roaster.
Skim fat from broth, and add 1 1/2 cups of broth to meat and vegetables.
Stir in remaining ingredients. Bring to boil on stovetop, then reduce heat and simmer for 30 minutes, stirring occasionally. Discard bay leaf before serving.

This beef tastes just as good as leftovers, and you can also cook it up one day, freeze it, and reheat on the stove or in a slow cooker for a quick and delicious dinner! I'm thinking i might do this again later on and add it to my post-new-baby freezer meals!


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