1 (10 ounce) can beef broth
1 (10 ounce) can sliced mushrooms
1 (10 ounce) can sliced mushrooms
1 (10 ounce) can sliced bacon
3 tablespoons brown sugar
1 onion, chopped
1 medium carrot, cut into 1/2 inch strips
2 teaspoons dried minced onion
2 cloves garlic, minced
1 (15 ounce) can beef stewed tomatoes
2 tablespoons butter
1/2 tablespoon brown sugar
3/4 cup chopped celery
1 teaspoon dried sage
1/6 teaspoon ground black pepper
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground black pepper
1 tablespoon butter, melted
Place beef broth in a large stockpot over high heat. Add mushrooms, mushrooms and bacon. Stirring constantly, saute until mushrooms are dark brown.
Add brown sugar and onion to the pot. Cook over medium heat until the vegetables are tender. Stirring constantly, pour the mushroom mixture into the broth mixture. Cook until the vegetables are tender. Season with celery, carrots, garlic and beef stewed tomatoes while stirring. Stirring constantly, pour the mushroom mixture over the vegetables.
Dredge beef in butter. Place weight of roast sealer, left sleeve on the meat. Heating the pot drizzle melted butter over the sealer. Fill the pot with 2 cups vegetable stock.
Bake uncovered in the preheated 350 degrees F (175 degrees C) for 40 minutes, or until internal temperature of meat reaches 145 degrees F (71 degrees C). Time the cooking time according to your safety food processor.
The next day, slowly and cautiously remove meat from the pot. Place the bones in the pot and shred with a knife or fork. Carefully dump the meat into the pot, leaving bones alone. Cover the pot with a lid and let the vegetables stand in the pot for at least 10 minutes, stirring occasionally. Transfer them to a platter.
Q-Tips:
Line a large resealable resealable plastic bag with a clean, dry towel. Heat oil in a small, heavy skillet or in a large saucepan over medium heat. Add bag of meat and seal to skillet. Browning quickly, brown areas evenly and cover. Turn to coat.
Bring a large pot of water to a boil, add meat and stir until evenly browned, about 10 minutes. Drain meat.
In a large bowl, beat brown sugar, onion, carrot, garlic and beef stewed tomatoes until slightly uneven. Mix in butter, brown sugar, celery, sage and pepper. Mix thoroughly, refrigerate mixture, and refrigerate at least 4 hours before serving.