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Shredded Beef Sandwich Recipe

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This recipe for Shredded Beef Sandwich, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 2-3 lb shoulder roast
1 red onion, cut in half
4 cloves garlic
1 tbsp salt
1 tbsp pepper
1 tbsp rosemary
1 tbsp thyme
1 tsp sage
1tsp cumin
1/3 cup tomato sauce
1 can beef stock
Water
6-8 Kaiser buns
Horseradish sauce

Directions:
Directions:
Pour oil into large Dutch oven. Season meat with salt and pepper and brown on both sides to seal in moisture. Place onion halves with skin on, face down in pan to brown with the meat an soften in texture. Add water to pan, scraping the drippings from meat from bottom of pan. Add garlic, beef broth and tomato sauce to pan and stir to blend. Add all seasonings, reduce heat, cover and simmer for about 3-4 hours or until meat is tender enough to shred easily.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This recipe is very simple and can be used in a variety of ways. You can choose not to shred and simply serve like a pot roast, with potatoes and carrots. You can then save what's left for the sandwiches the next day.

You can use onion buns or Kaiser buns, and if you prefer a sweet flavor you can spread the buns with honey mustard. Be sure to butter and toast the buns in a pan first, as it holds up better and has a better texture and flavor.

 

 

 

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