Shredded Beef Sandwiches

I wanted to share this easy crock pot recipe with everybody. It's simple and very tasty!


Shredded Beef Sandwiches

1 can beef broth
1 C ketchup
1/2 C packed brown sugar
1/2 C lemon juice
3 T steak sauce
2 cloves minced garlic
1 T Worcestershire sauce
1 beef eye round or bottom round roast 3 1/2 lbs
1/2 t each, salt & pepper

In a bowl, whisk the first 8 ingredients; pour ½ mixture in crock pot
Cut roast in ½; rub each half with salt & pepper
Put roast in crock; pour the remaining mixture over
Cook on low 8 to 10 hours
Remove roast, with two forks shred the meat
Put meat back in crock pot cook 1 more hour.
With a slotted spoon, put meat on your favorite roll or bun

TC

That sounds excellent!!!

Sounds good..... something that can cook all day when we are set up in one location for awhile. I should probably get a slow cooker.

Tater

That's what I was thinking too Tater.

I served this on hoagies and spooned some of the juice out for dipping. A side of sweet potato fries went perfect with this!

TC

Just put this in the Crock Pot @ home. Giving it a trial run prior to camping, sounds great for the WC this summer!! We'll see what my critics (kids and wife) say!!!

What kind of steak sauce? A1?

A1 would be better than Heinz 57 in this I think. We don't keep steak sauce on hand, so we subbed the steak sauce with Allegro marinade instead.

TC

I love the Allegro marinade! I'll try it with that. Not really big on A1 anyway.

I've got this stuff cooking right now. It smells wonderful! I used A1, since I had it on hand. The first 3-4 hours the A1 smell was quite strong, but now that the flavors have had plenty of time to blend, it just smells delicious. We'll serve this to our son and daughter-in-law when we get them home from the airport tomorrow evening. I hope it tastes as good as it smells.

Tater

We just got done using the last of the shredded beef tonight by making a pantry burrito.

I found a can of okra and tomatoes and a can of black beans and rice and thought they would go well together.

So I put them in a sauce pan and added a little white wine, maybe a 1/4th cup, and a couple good shots of hot sauce.

Then added salt and pepper as needed and let it simmer on low, uncovered, until the liquids had mostly cooked off.

Then I took a burrito shell and spooned some of the veggies on, then added some of the shredded beef and mexican cheese. Put the rolled burrito into a covered pan and heated just until the cheese was melted.

I was pleasantly surprised how good it tasted! The white wine was definitley the secret ingredient that pulled the dish together.

Anyway, it's been several weeks since I first made the shredded beef and it was STILL GOOD. So that's testimony on how well it keeps in the fridge!

TC