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Ingredients

1 (10.5 ounce) can condensed beef broth 1 cup ketchup ½ cup packed brown sugar ½ cup lemon juice 3 tablespoons steak sauce 2 cloves garlic, minced 1 tablespoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 (3.5 pound) beef eye of round roast, cut in half 16 sandwich buns, split

Nutrition Info

601.1 calories carbohydrate: 80.1 g cholesterol: 54.3 mg fat: 11.7 g fiber: 3.9 g protein: 41.2 g saturatedFat: 3.3 g servingSize: - sodium: 1287.2 mg sugar: 15.2 g transFat: : - unsaturatedFat: : -

Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks, return to the slow cooker.
Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

16 sandwiches

I like to serve these mouth-watering sandwiches with a side of coleslaw. The homemade barbecue sauce is exceptional and is wonderful for dipping.