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Barbecue Beef Sandwiches

Slow Cooker Recipe

3 pounds beef stew meat, in 1 inch cubes
2 large green peppers, diced
2 large onions, diced
6 oz. tomato paste
½ cup brown sugar
¼ cup cider vinegar
3 TB. Chili powder, or more as desired
2 tsp. salt
1 TBS. Worcestershire
1 tsp. ground mustard

Place beef, green peppers and onion in the slow cooker. In a bowl, combine tomato paste, and all other ingredients, mix and add to cooker.

Cover, and cook on HIGH for 7 to 8 hours. Skim fat, then shred the beef using 2 forks.

Using a slotted spoon, serve on sandwich buns.

Makes about 10 to 12 servings.


Notes:
I cut up a rump roast, and there is no fat to skim.

It does turn out juicier than you want for sandwiches, and the slotted spoon isn’t quite good enough, so I let it drain in a colander for a bit, but keep the juice for reheating. Also freezes well in Ziploc bags.