Shredded Steak Sandwiches
Total TimePrep: 15 min. Cook: 6 hours
- 3 pounds beef top round steak, cut into large pieces
- 2 large onions, chopped
- 3/4 cup thinly sliced celery
- 1-1/2 cups ketchup
- 1/2 to 3/4 cup water
- 1/3 cup lemon juice
- 1/3 cup Worcestershire sauce
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 to 3 teaspoons salt
- 2 teaspoons prepared mustard
- 1-1/2 teaspoons paprika
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/8 to 1/4 teaspoon hot pepper sauce
- 14 sandwich rolls, split
- Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat.
- Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.
Nutrition Facts1 sandwich: 347 calories, 7g fat (2g saturated fat), 39mg cholesterol, 1100mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 27g protein.
Jun 30, 2020
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Jun 1, 2019
Made this using a 3 pound rump roast. I did omit the salt, other than that made it exact. Delicious and so easy. smelled so good cooking, husband kept asking , "Is it time to eat yet"! Thanks Lee
Feb 26, 2019
I left out the salt, added 1/2 C BBQ sauce and 1 tsp liquid smoke. Wonderful and tasty. Family loved it!
Jun 22, 2018
I adapted the recipe to use what I had on hand: a round roast and Sweet Baby Ray's barbecue sauce. I did use the onion and celery. The result was delicious! I will probably make these for a family reunion in August.
Jun 10, 2018
For those of you that were worried about sodium content, substitute MSG (Accent) to cut the level by 1/3rd. I use Accent in all my cooking that requires salt. It also really boosts the flavor! I cooked this in my Dutch Oven @ 300 degrees for 3 hrs. Didn't even need forks to separate. Strained the liquid and used as a dipping sauce. Next time I will add a pkg. of pot roast dry seasoning mix for added flavor and cut back a little on the ketchup.
Jul 4, 2015
I love this! I used a chuck roast and cooked it on low for about 5 hours and it was perfect. The sauce is tangy, not quite bbq though. Other than the meat, I followed the recipe exact. Served it on Hawaiian jumbo buns the first night, the mixed in with buttered egg noodles the next. So good!!! Next time......nachos!!
Jul 2, 2015
The marinade was packed with flavor, although I wasn't excepting it to taste like barbecue sauce. This wasn't mentioned in the print magazine, as it was online. As other reviewers mentioned, the recipe called for quite a bit of salt. I left it out and still thought the recipe had plenty of flavor.
Feb 25, 2015
I followed this recipe exactly. I thought the flavor was ok. Edible but not delicious and I was disappointed. My biggest disappointment was how the meat cooked. I keep thinking that this possibly was supposed to be cooked on low, not high. The meat was overdone and I did it for 7 hours. I was surprised to see meat cooked on high for so long and might have been better on low but taste was still just ok.
Jul 11, 2013
No comment left
Oct 20, 2012
I just tried this recipe and thought it was quite good. I would make it again.