So every year I make these sandwiches for my family on her birthday. It's the only time all year I do make them, and I always ask why, cuz they're so stinkin' good! It's been kind of a crazy couple of days around here so I'm making them for dinner tonight. Mmmm! I can smell the meat cooking!
I'm sharing the recipe here. The only thing I do differently these days is, after I brown the meat, I put it and the onions in my crock pot before I cover it with the sauce so it can cook all day long. The house smells amazing and it makes the meat easy to shred, which I like. I also prefer chuck roast for the way it tastes. Give it a try!
This is a picture of Beth and I the summer we were 17.
We spent a week up at Lake Tahoe before we started college.
Don't we look young???
BBQ Beef Sandwiches
4-5 pound pot, chuck or rump roast
3 medium onions, sliced
French rolls (sliced sandwich size)
1/4 cup water
8 oz tomato sauce
1/4 cup lemon juice
1/2 teaspoon dry mustard
1 Tablespoon Worcestershire sauce
1 Tablespoon chili powder
1/4 cup white vinegar
1/4 cup ketchup
2 pressed garlic cloves
3/4 teaspoon salt
2 Tablespoons brown sugar
Brown meat (seasoned well) in heavy kettle. Drain off fat when done. Top with onion slices.
Combine sauce ingredients and whisk until smooth. Pour over beef and onions.
Simmer covered for approximately 2 hours for sliceable meat, 3+ hours for very tender. If it dries out add water.
Serve on heated and buttered rolls.
Oh ... YEAH!