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Barbecue Beef Sandwiches

Makes: 8 servings
Prep 25 mins Cook 2 hrs 5 mins
Barbecue Beef Sandwiches
  • 1  pound  beef round steak, cut 3/4 inch thick
  •  Nonstick spray coating
  • 1 14 1/2 ounce  can tomatoes, cut up
  • 1  large onion, chopped
  • 1  large carrot, chopped
  • 2  tablespoons  Worcestershire sauce
  • 2  tablespoons  vinegar
  • 1  tablespoon  brown sugar
  • 2  teaspoons  chili powder
  • 1  teaspoon  dried oregano, crushed
  • 1  clove garlic, minced
  • 1  bay leaf
  • 8  hamburger buns

1. Trim separable fat from meat. Cut meat into 4 or 6 pieces. Spray a cold Dutch oven with nonstick spray coating. Add half of the steak pieces and brown each piece on both sides. Remove; repeat, browning remaining steak pieces. Drain any fat. Return all meat to Dutch oven.

2. Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown sugar, chili powder, oregano, garlic, and bay leaf to Dutch oven. Bring to boiling; reduce heat. Cover; simmer for 2 to 2-1/2 hours or until meat is very tender.

3. Remove meat from sauce and shred meat. Simmer sauce, uncovered, for 5 to 10 minutes or until slightly thickened. Discard bay leaf. Stir meat into sauce; heat through. Makes 8 servings.

From the Test Kitchen
  • Transfer meat and sauce to l-, 2-, or 4-serving-size freezer containers. Cover, label, and freeze for up to 6 months.
To Reheat:
  • Transfer mixture to a saucepan; add 1 tablespoon water. Cook over low heat until heated through, stirring occasionally. (Allow 8 to 10 minutes for 1 or 2 servings; 25 to 30 minutes for 4 servings. Serve on buns.
Nutrition Facts (Barbecue Beef Sandwiches)
  • Servings Per Recipe 8,
  • cal. (kcal) 278,
  • Fat, total (g) 8,
  • chol. (mg) 54,
  • carb. (g) 29,
  • pro. (g) 22,
  • sodium (mg) 300,
  • Percent Daily Values are based on a 2,000 calorie diet

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