Shredded Barbecue Beef Sandwiches |
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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 16 |
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I like to serve these mouthwatering sandwiches with a side of coleslaw. The homemade barbeque sauce is exceptional…and it's wonderful for dipping! Ingredients:
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 cup ketchup |
1/2 cup packed brown sugar |
1/2 cup lemon juice |
3 tablespoons steak sauce |
2 garlic cloves, minced |
1 teaspoon pepper |
1 teaspoon worcestershire sauce |
1 beef eye round roast (3-1/2 pounds), cut in half |
1 teaspoon salt |
16 sandwich buns, split |
dill pickle slices, optional |
Directions:
1. In a small bowl, whisk the first eight ingredients. Pour half of mixture into a 5-qt. slow cooker. Sprinkle beef with salt; add to slow cooker and top with remaining broth mixture.
2. Cover and cook on low for 10-12 hours or until meat is tender. Shred meat with two forks and return to slow cooker. Using a slotted spoon, place 1/2 cup beef mixture on each bun. Top with pickles if desired. Yield: 16 servings.
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