4-pound 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
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 occassionally.
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.
Makes 12 servings (serving size: 1 sandwich).
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