Marcy DeKruyf Recipe Collection
Mile High Shredded Beef

14 1/2 oz. beef broth
1 med. onion
1 celery stalk. chopped
3/4 c. ketchup
1/4 c. brown sugar
2 Tbsp. white vinegar
1 tsp. salt
1 tsp. ground mustard
1 tsp. Worcestershire
1 garlic clove, minced
1 bay leaf
1/4 tsp. paprika
3 drops hot pepper sauce
12-15 hoagie rolls

Place the roast in a dutch oven; add broth, onion, and celery. Bring to a boil. Reduce heat; cover and simmer for 2 1/2-3 hours or until meat is tender.

Remove roast and cool slightly; shred meat with 2 forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1/12 cups. Return the meat, veggies and reserved liquid to the pan.

Stir in remain ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve on buns.

I don't even know what a dutch oven is. Would do in a cover roasting pan or maybe a crock-pot.