Shredded Steak Sandwiches

I had some extra beef rib steaks in the freezer that needed to be used up. I cooked up about 8 steaks in boiling water for about 2 hours and shredded the meat from the fat and bones.

Then, I threw the meat in the crock-pot and added the sauce from the recipe below.

I turned it on the low setting and kept it warm just for an hour or so.

This is a really bad picture of the sandwiches but they were really very good. I think we will keep this one.

INGREDIENTS:
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 cup water
1/3 cup lemon juice
1/3 cup Worcestershire sauce
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons salt
2 teaspoons prepared mustard
1 1/2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce
12 sandwich rolls, split
Directions

Place 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 over meat. Cover and cook on high for 6-8 hours.
Remove meat; cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls.