Tuesday, July 20, 2010
Recipe Time: Beef on a Bun
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!