Half-Time Shredded Beef Sandwiches

  • Prep Time: 30 mins
  • Total Time: 2 hrs 30 mins
  • Servings: 12
  • Ingredients

  • 4lbsboneless beef chuck shoulder pot roast, cut into 3-inch chunks
  • 1mediumonion, chopped
  • 3garlic cloves, crushed
  • 1teaspoonsalt
  • 1teaspoonpepper
  • 2cupswater
  • 1 (6ounce) cans tomato paste
  • 1/2 cupA-1 Steak Sauce
  • 2tablespoonsbrown sugar
  • 1tablespooncornstarch, dissolved in 2 tablespoons water
  • 12soft egg sandwich buns, split sliced green onions
  • A-1 Steak Sauce
  • Directions

  • In Dutch oven, place beef, onion, garlic, salt and pepper.
  • Combine water and tomato paste; pour over beef mixture. Bring to a boil; reduce heat to low.
  • Cover tightly and simmer 1 3/4 to 2 hours or until beef is tender.
  • Remove beef from cooking liquid; cool slightly.
  • Meanwhile skim fat from cooking liquid, if necessary.
  • Trim and discard excess fat from cooked beef.
  • Shred beef with 2 forks.
  • 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.
  • Add shredded beef; mix well.
  • Continue to cook until thoroughly heated, stirring occasionally.
  • Place equal amounts of beef mixture on bottom half of each bun.
  • Sprinkle with green onions and close with top half of bun.
  • Serve with additional steak sauce, if desired.
  • Makes 12 servings (serving size: 1 sandwich).
  • Reviews

  • “This wasn’t a favorite in our house. It smelled wonderful while it was cooking, but there was just something that didn’t work for us! It was a very easy recipe and I thank you for sharing it. Maybe I’ll try the basic recipe again and tweak it a bit to make it work for us!! “

  • “Well, I have to say this is a definite 5 star here!Recipe served only 5 because they didn’t stop.Two DD’s had 3 sandwiches each and I lost count with DH!The meat was so moist and tasty!Definite keeper here, thanks Dancer^”

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