Barbecue Beef Sandwiches

Ingredients

• 1  2-pound beef round steak, cut 3/4 inch thick
•   Nonstick cooking spray
• 1  14 1/2-ounce can diced tomatoes, undrained
• 1  large onion, chopped (1 cup)
• 1  large carrot, chopped (3/4 cup)
• 1  clove garlic, minced
• 2  tablespoons Worcestershire sauce
• 2  tablespoons vinegar
• 2  teaspoons chili powder
• 1  teaspoon dried oregano, crushed
• 1/4  teaspoon salt
•   Salt and black pepper
• 8  whole wheat hamburger buns

Directions

Trim fat from meat. Cut meat into 4 to 6 pieces. Coat a Dutch oven with nonstick cooking spray. Brown meat, half at a time, in Dutch oven over medium heat, turning to brown both sides. Return all meat to Duch oven.

Add undrained tomatoes, onion, carrot, garlic, Worcestershire sauce, vinegar, chili powder, oregano, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until meat is very tender.

Remove meat from sauce. Use 2 forks to shred meat. Return shredded meat to sauce; heat through. Season to taste with additional salt and pepper. Divide meat mixture among buns.

Make-Ahead Tip: Transfer meat and sauce to 1-, 2-, or 4-serving-size freezer containers. Cover, label, and freeze for up to 6 months. To reheat, transfer mixture to a saucepan; add 1 tablespoon water. Cook over low heat until heated through, stirring occasionally. Allow 8 to 10 minutes for 1 or 2 servings; 25 to 30 minutes for 4 servings. Serve on buns.