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Source: America's Favorite Food Associations

Halftime Shredded Beef Sandwiches
Great for dinner or lunch!
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Serves: 12
Prep Time: 15 minutes
Cook Time: 2 hours
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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 sandwich rolls, soft, split
green onions, sliced




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.





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Pineapple 'N' Ham Sandwich Roll-Ups
Source: America's Favorite Food Associations
Rating:
Read Comments

Interesting tortillas and really great sandwiches. If your kids don't like pineapple, use plain cream cheese instead.
View the full recipe


Garlicky Grilled Portabello Mushroom Sandwich
Source: America's Favorite Food Associations
Rating:
Read Comments

Big, meaty portobello mushrooms are great on the grill. Make these for a quick lunch or supper, for anyone who is not a meat eater, or anytime you want a healthful, light and delicious grilled meal!

View the full recipe

 








 
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