First I made batches of my sourdough rolls. The recipe is listed on my sidebar or just type it into my search engine to find it.
You can use any buns you want but these are perfect for this recipe.
You will need 3 large onions.
I used a bottom round roast because it was on sale. Slice it into 1 inch thick steaks.
In the bottom of a glass baking dish, sprinkle some spices of your choice. I used granulated garlic, salt, pepper and some Montreal Steak Seasoning. Use what you like.
Place the steaks on the spices and then sprinkle more spices to coat the top sides.
Repeat this step until all the pieces are coated.
Place a few tablespoons of olive oil and a bit of bacon grease if you have it in the bottom of a heavy dutch oven.
Slice your onions in half.
Then slice them in half again.
Then slice them so you have slices about this size.
When the oil is very hot, place your meat in the pot and let it cook for 5-6 minutes on each side. Do not crowd the pot. Cook the meat until it has a very crisp crust on each side.
This is a very important step so make sure you cook it long enough.
Remove the meat and set it aside and have your onions ready.
Open a large can of crushed tomatoes. I always use Muir Glen. They are simply the best.
As always, I add a couple anchovies to enhance the beefs flavor.
Add the onions to the pot and stir around to cover them with the hot oil
You can see how dark and crisp the beef is. Click for a better look.
You can see the brown bits on the bottom of the pot.
Add the can of crushed tomatoes.
Here is something you rarely if ever see me doing. Adding store bought condiments. But I had no homemade barbecue sauce so I made an exception and used this. You want to add hickory smoked to get a good barbecue flavor.
I added enough beef broth to make sure the meat was just covered. I used about 4 cups.
Stir the sauce until well blended.
It is smelling very good already.
Place the steaks back into the pot.
Push them down to submerge them in the liquid.
Pour any of the extra juices and spices from the container which held the steaks. This is all extra flavor you don't want to waste.
Cover the pot. Place it in a 275 degree oven for about 4 hours.
After the 4 hours remove it from the oven.
It should be noticeably thicker.
Remove the steaks from the sauce and shred them with 2 forks. If they don't easily fall apart, put them back in the oven for another hour or so.
Shred all of the meat and place it in a container.
Pour the remaining sauce over the meat and stir to make sure all the meat is coated.
These sandwiches are great served plain but they are also wonderful topped with coleslaw. These would be great served at a summer picnic.