Halftime Barbecued Beef Sandwiches

Ingredients

• 4 lbs. boneless beef chuck shoulder pot roast, cut into 3'' chunks
• 1 medium onion, chopped
• 3 large coves garlic, crushed
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups water
• 1 (6oz) can tomato paste
• 1/2 cup steak sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• 12 sandwich buns or hamburger buns, split
• Sliced green onion

Directions

1. In Dutch oven, place beef, onion, garlic, salt and pepper.
2. Combine water and tomato paste, pour over beef mixture.
3. Bring to a boil; reduce heat to low. Cover with a tight fitting lid and simmer for about 2 hours or until beef is tender.
4. Remove beef from cooking liquid and cool slightly.
5. Skim fat from cooking liquid, if necessary.
6. Trim and discard fat from cooked beef then shred with two forks.
7. In Dutch oven, combine 2 cups of the cooking liquid with the steak sauce, brown sugar and cornstarch mixture.
8. Bring to a boil and stir a few minutes or until liquid is slightly thickened. Return shredded beef to dutch oven and mix well. Continue cooking until beef is heated through, stirring occasionally.
9. Spoon beef mixture onto bottom half of the bun. Sprinkle with the green onion and close with top half of bun.