Barbecue-Sauced Beef Sandwiches

Shared by: FIONA

7 Points Per Serving

1 - 2 pound boneless beef round steak, cut 3/4 to 1 inch thick and trimmed of separable fat

1 - 14-1/2oz can tomatoes, undrained and cut up

1 cup chopped onion

1 cup chopped carrot

2 tbsp. Worcestershire sauce

2 tbsp. vinegar

1 tbsp. brown sugar

2 tsp. chili powder

1 tsp. dried oregano, crushed

1 clove garlic, minced

1 bay leaf

8 hamburger buns, split and toasted

1. Cut meat into 4 to 6 pieces. Spray an unheated Dutch oven with nonstick spray coating. Add half of the steak pieces; brown each piece on both sides.Remove meat. Repeat to brown remaining meat. Drain off fat. Return all meat to Dutch oven. 2. Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown sugar, chili powder, oregano, 1/8 tsp. pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 2 to 2-1/2 hours or until meat is tender. 3. Remove meat from sauce; shred meat. Return meat to sauce. If necessary, simmer, uncovered, for 5 to 10 minutes or until slightly thickened. Discard bay leaf. Serve in buns.

Freezer Directions: If desired, transfer mixture to freezer containers. Cover, label, and freeze for up to 6 months. To reheat, transfer mixture to a saucepan; add 1 tbsp. water. Cook, covered, over medium-low heat until heated through, stirring occasionally to break up. (Allow 8 to 10 minutes for 1 or 2 servings; 25 to 30 minutes for 4 servings.)

Makes 8 servings.

Nutrition facts per serving: 319 calories, 8g total fat (2g saturated fat), 72mg cholesterol, 393mg sodium, 30g carbohydrate, 2g fiber, 31g protein.

Exchanges: 2 starch, 3 lean meat, 1 vegetable.