Best 6 Mile High Shredded Beef For A Crowd Recipes
Are you planning a grand gathering or a special event and seeking an exceptional culinary creation to wow your guests? Look no further, as we present to you the ultimate recipe guide for "Mile High Shredded Beef for a Crowd." This tantalizing dish, known for its tender, flavorful meat and towering presence, is sure to be the star of your culinary show. Prepare to embark on a journey of taste and culinary excellence as we unveil the secrets behind creating this extraordinary dish that will leave your guests craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a "keeper". -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
MILE-HIGH SHREDDED BEEF FOR A CROWD
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place roast in a Dutch oven; add the 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. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE-HIGH SHREDDED BEEF FOR A CROWD
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a keeper.-Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12-15 servings.
Number Of Ingredients 16
Steps:
- Place roast in a Dutch oven; add the 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. Discard bay leaf. Serve beef on buns.
Nutrition Facts :
MILE HIGH SHREDDED BEEF SANDWICHES
Make and share this Mile High Shredded Beef Sandwiches recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 7h20m
Yield 8 sandwiches2, 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, brown both sides of meat in oil.
- Add onions, and celery and saute briefly. Transfer to slow cooker.
- Add broth.
- Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
- Shred beef.
- Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
- Combine vegetables, and meat.
- Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
- Cover and cook on high for 1 hour, Remove bay leaf.
- Pile into 8 sandwich rolls, and serve.
Nutrition Facts : Calories 347.3, Fat 14.1, SaturatedFat 5.2, Cholesterol 112.3, Sodium 726.3, Carbohydrate 18.5, Fiber 0.8, Sugar 13.9, Protein 37.1
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a 'keeper'. -Betty Sitzman, Wray, Colorado
Provided by Allrecipes Member
Time 3h35m
Yield 12
Number Of Ingredients 16
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. Discard bay leaf. Serve beef on buns.
Nutrition Facts : Calories 716.3 calories, Carbohydrate 77.6 g, Cholesterol 81.8 mg, Fat 30 g, Fiber 4 g, Protein 31.7 g, SaturatedFat 10.9 g, Sodium 1289.4 mg, Sugar 13.3 g
MILE HIGH SHREDDED BEEF
This tender beef has become a tasty tradition when I cook for our harvest crews and for neighboring ranchers who come to help us sort our cattle. Those hungry folks have been a good testing ground for recipes. They let me know if a new one I try is a 'keeper'. -Betty Sitzman, Wray, Colorado
Provided by Allrecipes Member
Time 3h35m
Yield 12
Number Of Ingredients 16
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. Discard bay leaf. Serve beef on buns.
Nutrition Facts : Calories 716.3 calories, Carbohydrate 77.6 g, Cholesterol 81.8 mg, Fat 30 g, Fiber 4 g, Protein 31.7 g, SaturatedFat 10.9 g, Sodium 1289.4 mg, Sugar 13.3 g
Mile-High Shredded Beef – A Crowd-Pleasing Dish
Mile-High Shredded Beef is a delightful dish that combines succulent, shredded beef with a flavorful gravy, all atop a bed of fluffy mashed potatoes. The recipe is not only delicious but also quite simple to follow, making it perfect for both novice and experienced home cooks. Here's a summary of the recipe, along with some tips and a conclusion.
Important Highlights
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Servings: 8
- Difficulty: Beginner
- Key Ingredients: Flank steak, chuck roast, Worcestershire, chili powder, cumin, paprika, cornstarch, and ketchup.
- Equipment: Slow cooker, skillet, whisk, and spoon.
Preparation
- In a small bowl, whisk together dry ingredients: cornstarch, cumin, paprika, and chili powder.
- Sear the beef in a skillet until browned on all sides. Then place it in a slow cooker.
- Add the dry rub mixture, Worcestershire, ketchup, and water to the slow cooker. Cook on low for 8 to 10 hours, or on high for 4 to 6 hours.
- Prepare mashed potatoes while the beef cooks (if desired).
- Shred the beef using two forks.
- Serve the shredded beef over mashed potatoes, topped with gravy.
Pro Dish-Enhancing Recommendations
- Select the Right Beef: Opt for chuck roast or flank steak; these are both tough cuts that benefit from the slow-cooking process.
- Enhance the Gravy: For a richer gravy, reduce its quantity in the slow cooker and then simmer it in a skillet with additional red wine, demi-glace, or Worcestershire.
- Experiment with Spices: Feel free to adjust the spices to suit your taste. Cayenne, thyme, or oregano can be excellent additions.
- Thicken the Gravy: If you prefer a thicker gravy, create a cornstarch or roux-based slurry and whisk it into the gravy. Ensure that the gravy is simmering when you add the slurry, stirring it until it thickens.
- Mashed Potato Alternatives: Seek out other complements for this entree. Creamy polenta, rice pilaf, or roasted baby potatoes can serve as fantastic substitutes for mashed potatoes.
Flavorful Conclusion
Mile-High Shredded Beef is a culinary masterpiece that balances textures and flavors effortlessly. The fall-apart beef enveloped by the delectable gravy, perched on a cloud of creamy mashed potatoes, delivers a symphony of flavors and textures with every indulgent mouthful. This dish is an absolute showstopper at any gatherings, swiftly becoming a favorite among family, friends, and recipe book enthusiasts.
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