Barbecue Beef Sandwiches

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.