| I received this crowd-pleasing recipe when I was newly married over 30 years ago. Since then, it's been a family favorite that I've made countless times for large gatherings. To create fast and filling sandwhiches, simply spoon the slow-cooked steak barbecue onto rolls. You could also serve the shredded meat over rice, potatoes or buttered noodles for a tasty change of pace. |
| --Lee Deneau Lansing, Michigan |
| 3 | pounds boneless beef 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 Worcestiershire 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 |
| 12 | to 14 sandwich rolls, split |
Place the 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 overn the meat. Cover and cook on high for 6-8 hours.
Remove the meat; cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls. Yield: 12-14 servings.