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Shredded-Beef Sandwiches

Makes: 8 servings Yield: Makes 8 sandwiches
Prep 15 mins Cook 11 hrs to 12 hrs  (low) or 5 1/2 - 6 hours (high)
Shredded-Beef Sandwiches
Ingredients
  • 1 3  pound  beef chuck pot roast
  • 1  large onion, cut up
  • 3  bay leaves
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  garlic powder
  • 1/8  teaspoon  ground cloves
  • 1/3  cup  cider vinegar
  • 8  French rolls, split (toasted, if desired)
  •  Spinach or lettuce leaves (optional)
Directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat and onion in cooker. Add bay leaves, salt, garlic powder, and cloves; pour vinegar over meat in cooker.

2. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove meat from cooker. Discard bay leaves. Using 2 forks, pull meat apart into shreds, discarding any bones and fat. Strain juices; skim off fat.

3. If desired, line rolls with spinach leaves. Place shredded meat on rolls. Drizzle meat with some of the strained juices. Serve remaining juices with sandwiches for dipping. Makes 8 sandwiches.

Nutrition Facts (Shredded-Beef Sandwiches)
  • Servings Per Recipe 8,
  • cal. (kcal) 449,
  • Fat, total (g) 23,
  • chol. (mg) 109,
  • sat. fat (g) 9,
  • carb. (g) 22,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 36,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 480,
  • Potassium (mg) 627,
  • calcium (mg) 50,
  • iron (mg) 5,
  • Starch () 2,
  • Medium-Fat Meat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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