1. Place roast in Dutch oven and add broth, onion and celery. 2. Bring to a boil, reduce heat, cover and simmer for about 2 1/2 hours or until meat is tender. 3. Remove roast and cool slightly. 4. Shred meat with two forks. 5. Remove vegetables from cooking liquid and discard, then skim off fat and reserve 1 1/2 cups of cooking liquid. 6. Return the 1 1/2 cups of liquid to Dutch oven, then stir in rest of ingredients. 7. Return shredded beef to pan and bring to a boil. 8. Reduce heat, cover and simmer for 30 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
