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Slow-Cooker Barbecue-Beef Sandwiches -- w

Source of Recipe

Unkown
Slow-Cooker Barbecue-Beef Sandwiches
Yield: 10 servings

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
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.

1 sandwich (calculated w/o optional items) equals: 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; SODIUM 550mg +++WWP:9