Half-time Shredded Beef Sandwiches

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 4 lbs boneless beef chuck shoulder pot roast, cut into 3-inch chunks
• 1 medium onion, chopped
• 3 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups water
• 1 (6 ounce) can tomato paste
• 1/2 cup a.1. original sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 12 soft egg sandwich buns, split sliced green onions
• a.1. original sauce

Recipe

• 1 in dutch oven, place beef, onion, garlic, salt and pepper.
• 2 combine water and tomato paste; pour over beef mixture. bring to a boil; reduce heat to low.
• 3 cover tightly and simmer 1 3/4 to 2 hours or until beef is tender.
• 4 remove beef from cooking liquid; cool slightly.
• 5 meanwhile skim fat from cooking liquid, if necessary.
• 6 trim and discard excess fat from cooked beef.
• 7 shred beef with 2 forks.
• 8 in dutch oven, combine 2 cups cooking liquid, steak sauce, brown sugar and cornstarch mixture. bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened.
• 9 add shredded beef; mix well.
• 10 continue to cook until thoroughly heated, stirring occasionally.
• 11 place equal amounts of beef mixture on bottom half of each bun.
• 12 sprinkle with green onions and close with top half of bun.
• 13 serve with additional steak sauce, if desired.
• 14 makes 12 servings (serving size: 1 sandwich).