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Slow-Cooker Barbecue-Beef Sandwiches


"Cooking these steaks in a slow cooker leaves you plenty of time to relax or to do some other things. Once they're done, you've got a sandwich your family will certainly enjoy."
Original recipe yield: 10 servings.
Servings:
10

INGREDIENTS:

  • 5 tablespoons dark brown sugar, divided
  • 3/4 teaspoon black pepper
  • 2 (1 pound) flank steaks
  • 1 cup chopped onion
  • 1 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons molasses
  • 3 tablespoons cider vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 10 (2.5 ounce) submarine rolls, halved
  • red onion slices (optional)
  • dill pickle slices (optional)

DIRECTIONS:

  1. Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.


Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 435 (22% from fat); FAT 10.4g (sat 4.2g, mono 4.2g, poly 1.2g); PROTEIN 26g; CARB 57.2g; FIBER 3.1g; CHOL 47mg; IRON 4.9mg; SODIUM 668mg; CALC 77m

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