One Pot Beef Sandwiches
Make your favorite sandwich recipes in the comfort of your own home, in one dish! The bold flavor of the broth blends with the beef and makes a juicy, great sandwich. You won't be able to stop at just one.
Ingredients
- 4 pounds boneless beef chuck shoulder pot roast, cut into 3-inch chunks
- 1 medium onion, chopped
- 3 large cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups water
- 1 can (6-ounces) tomato paste
- 1/2 cup A.1. Original Steak Sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 12 soft egg sandwich buns, split sliced green onions
- A.1. Original Steak Sauce
Instructions
- In Dutch oven, place beef, onion, garlic, salt and pepper. Combine water and tomato paste; pour over beef mixture. Bring to a boil; reduce heat to low.
- Cover tightly and simmer 1 3/4 to 2 hours or until beef is tender.
- Remove beef from cooking liquid; cool slightly. Meanwhile skim fat from cooking liquid, if necessary. Trim and discard excess fat from cooked beef. Shred beef with 2 forks.
- In Dutch oven, combine 2 cups cooking liquid, steak sauce, brown sugar and cornstarch mixture. Bring to a boil; cook and stir 1 to 2 minutes or until slightly thickened. Add shredded beef; mix well.
- Continue to cook until thoroughly heated, stirring occasionally. Place equal amounts of beef mixture on bottom half of each bun.
- Sprinkle with green onions and close with top half of bun. Serve with additional steak sauce, if desired.
