#112: Barbecue-Sauced Beef Sandwiches

This is another recipe I found on the WW recipe blog on angelfire.  It looked like a recipe I could make easier...so I did.  This turned out great!  Definitely serve this on crusty bread or rolls.  We used a crusty fresh french baguette.  Delish!

1 - 2 pound boneless beef round steak, cut 3/4 to 1 inch thick and trimmed of separable fat

1 - 14-1/2oz can tomatoes, undrained and cut up (I used 1/3 can of petite diced + the juice)
1 cup chopped onion (I quartered ours)
1 cup chopped carrot (I omitted)
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. brown sugar
2 tsp. chili powder
1 tsp. dried oregano, crushed
1 clove garlic, minced
1 bay leaf
8 hamburger buns, split and toasted  (USE FRENCH BREAD)

You could do the steps listed below in BLUE...or you could make your life 100 times easier and throw it all in your crockpot like I did.  MY directions are in RED. 

In a crockpot combine all ingredients except the hamburger buns.  Cover and cook on low 10+ hours or until meat is tender. 
Remove meat from sauce; shred meat.  Return meat to sauce.  Discard bay leaf. Serve in buns.



1.  Cut meat into 4 to 6 pieces. Spray an unheated Dutch oven with nonstick spray coating.  Add half of the steak pieces; brown each piece on both sides. Remove meat.  Repeat to brown remaining meat.  Drain off fat. Return all meat to Dutch oven.

2. Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown sugar, chili powder, oregano, 1/8 tsp. pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 2 to 2-1/2 hours or until meat is tender.
3. Remove meat from sauce; shred meat. Return meat to sauce. If necessary, simmer, uncovered, for 5 to 10 minutes or until slightly thickened. Discard bay leaf. Serve in buns.
Makes 8 servings, 7 points per serving