4lbsboneless beef chuck shoulder pot roast, cut into 3-inch chunks
3garlic cloves, crushed
1 (6ounce) cans tomato paste
1/2 cupA-1 Steak Sauce
1tablespooncornstarch, dissolved in 2 tablespoons water
12soft egg sandwich buns, split sliced green onions
A-1 Steak Sauce
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).
“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^”