Shredded Beef Recipe

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A great sandwich filler for large crowds, and it freezes well for future use.
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  • 5 pounds roast beef
  • 1 packet dry onion soup mix
  • 1 tablespoon black pepper
  • 1/4 cup beef soup base (very concentrated)
  • water - to cover half the roast beef
  • 20 hoagie buns
  • 30 ounces of condensed beef consomme
Container:Dutch oven or crockpot
15 mins
6+ hrs
6+ hrs
  • If using oven instead of a slow cooker, preheat to 350° F.
  • Place 5 to 6 pounds of roast beef in a Dutch oven or slow cooker.
  • In a bowl mix together dry soup, black pepper and concentrated beef soup base.
  • Pour soup base mixture over roast beef.
  • Add water to pan to cover half the roast beef. Omit water, if using a slow cooker.
  • Oven bake a minimum of 4 hours, or for a slow cooker, set temperature on high for 20 minutes, then cook on low 8 to 10 hours. Meat is finished cooking when it pulls apart easily. Allow meat to cool, then shred.
  • Skim any excess fat off of remaining juices. Place meat into juices and reheat for serving.
  • For beef dipping sauce, use a condensed beef consomme. Add water, prepare according to can instructions, and serve hot.
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shredded beef

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