Mile-High Shredded Beef For A Crowd

• 1 boneless beef chuck roast (3 pounds)
• 1 can (14-1/2 ounces) beef broth
• 1 medium onion, chopped
• 1 celery rib, chopped
• 3/4 cup ketchup
• 1/4 cup packed brown sugar
• 2 tablespoons white vinegar
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1 bay leaf
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 3 drops hot pepper sauce
• 12 to 15 hoagie buns, split

1. 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.
2. 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.
3. 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.

chuck roast, beef broth, onion, celery, ketchup, brown sugar, white vinegar, salt, ground mustard, worcestershire sauce, garlic, bay leaf, garlic, paprika, pepper sauce, buns

Taken from www.tasteofhome.com/recipes/mile-high-shredded-beef-for-a-crowd/ (may not work)