Ingredients
1 boneless beef chuck roast (3 pounds)1 can (14-1/2 ounces) beef broth1 medium onion, chopped1 celery rib, chopped3/4 cup ketchup1/4 cup packed brown sugar2 tablespoons white vinegar1 teaspoon salt1 teaspoon ground mustard1 teaspoon Worcestershire sauce1 garlic clove, minced1 bay leaf1/4 teaspoon garlic powder1/4 teaspoon paprika3 drops hot pepper sauce12 to 15 Hoagie Buns
Preparation
Place the roast in a Dutch oven; add 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.
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.
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 or until heated through. Discard bay leaf. Serve beef on buns.
