SHREDDED BARBECUE BEEF SANDWICHES

By curly

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

Preparation

Step 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.

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.