Bitsys Kitchen. Slow-Cooker Barbecue-Beef Sandwiches

Slow Cooker Barbecue Beef Sandwiches
5 Tbsp. dark brown sugar, divided 3/4 tsp. black pepper 2 (1 pound) flank steaks 1 cup chopped onion 1 cup tomato paste 3 Tbsp. Worcestershire sauce 3 Tbsp. molasses 3 Tbsp. cider vinegar	1 Tbsp. chili powder 1 tsp. garlic powder 1 tsp. dry mustard 1 tsp. ground cumin 1/2 tsp. salt 10 (2 1/2 -ounce) submarine rolls, halved Red onion slices (optional) Dill pickle slices (optional)

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. Yield: 10 servings (serving size: 1 sandwich).

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 47 mg; IRON 4.9 mg; SODIUM 668 mg; CALC 77 mg