Mile High Shredded Beef Sandwiches - cooking recipe

Ingredients

1 (3 lb) chuck roast
2 tablespoons oil
1 cup chopped onion
1/2 cup sliced celery
2 cups beef broth
1 garlic clove
1/2 teaspoon salt
3/4 cup barbecue sauce
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1 teaspoon chili powder
3 drops Tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce

Preparation

In a skillet, brown both sides of meat in oil.
Add onions, and celery and saute briefly. Transfer to slow cooker.
Add broth.
Cover, and cook on low 6-8 hours, or until tender. Remove meat from cooker, and cool.
Shred beef.
Remove vegetables from cooker, and drain, reserving 1 1/2 cups broth.
Combine vegetables, and meat.
Return shredded meat, and vegetables to cooker. Add broth, and remaining ingredients and combine well.
Cover and cook on high for 1 hour, Remove bay leaf.
Pile into 8 sandwich rolls, and serve.