| Ingredients | | | 3 | pound | beef, chuck roast or round steak | | | 1 | | vegetable oil | | | 1 | cup | onion, chopped | | | 1/2 | cup | celery, chopped | | | 2 | cup | beef broth | | | 1 | each | garlic, clove, minced | | | 1 | teaspoon | salt | | | 3/4 | cup | ketchup | | | 4 | tablespoon | sugar, brown | | | 2 | tablespoon | vinegar | | | 1 | teaspoon | mustard, dry | | | 1/2 | teaspoon | chili powder | | | 3 | each | hot pepper sauce, drops | | | 1 | each | bay leaf | | | 1/4 | teaspoon | paprika | | | 1/4 | teaspoon | garlic powder | | | 1 | teaspoon | worcestershire sauce | | | | | |
Directions:
| In a dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1-1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to dutch oven; add the remaining ingredients. Simmer until heated through. (Keeps well in a slow cooker on Low heat.) Remove bay leaf before serving.
YIELD: 8 servings
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