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Slow Cooker Barbecue Beef Sandwiches
Ingredients
- 5 Tbsp. dark brown sugar divided
- 3/4 tsp black pepper
- 2 x 1-lb. flank steaks
- 1 c. onion minced
- 12 x -oz can tomato paste
- 3 Tbsp. worcestershire sauce
- 3 Tbsp. molasses
- 3 Tbsp. cider vinegar
- 1 Tbsp. favorite chili pwdr
- 1 tsp garlic pwdr
- 1 tsp dry mustard
- 1 tsp grnd cumin
- 1/2 tsp salt
- 10 x 2 1/2 oz submarine rolls halved
- red onion slices optional
- dill pickle slices optional
Directions
- 1. In a small bowl, combine 1 Tbsp. brown sugar and the black pepper, rub over both sides of steaks.
- 2. In a slow-cooker, combine the remaining 1/4 c. brown sugar, onion, tomato paste, Worcestershire sauce, molasses, cider vinegar, chili pwdr, garlic pwdr, mustard, cumin and salt. Add in the steaks, turn to coat. Cover with lid, cook on high heat (about 300 F) setting for 1 hour. Reduce the heat setting to low (about 200 F), cook for 7 hrs.
- 3. Remove the steaks and reserve the sauce. Shred steaks with 2 forks. Return shredded steak to cooker, stir into sauce. Spoon 1/2 c. steak mix onto bottom half of each roll, top with onion and pickles, if you like. Cover with tops of rolls.
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