Slow-Cooker Barbecue-Beef Sandwiches

Yield: 10 servings (serving size: 1 sandwich)

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 1/2-ounce) submarine rolls, halved
• Red onion slices (optional)
• Dill pickle slices (optional)

Preparation

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.

Nutritional Information

Calories:

435 (22% from fat)

Fat:

10.4g (sat 4.2g,mono 4.2g,poly 1.2g)

Protein:

26g

Carbohydrate:

57.2g

Fiber:

3.1g

Cholesterol:

47mg

Iron:

4.9mg

Sodium:

668mg

Calcium:

77mg