Slow-Cooker Barbecue-Beef Sandwiches

Name: Slow-Cooker Barbecue-Beef Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 Tbsp chili powder; 3 Tbsps cider vinegar; 5 Tbsps dark brown sugar, divided; 1 teaspoon dry mustard; 907 grams flank steaks; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 3 Tbsps molasses; 237 milliliters chopped onion; 1 teaspoons salt; 71 grams 10 submarine rolls, halved; 237 milliliters tomato paste; 3 Tbsps Worcestershire sauce

You can never have too many main course recipes, so give Slow-Cooker Barbecue-Beef Sandwiches a try. This dairy free recipe serves 10. One serving contains 219 calories, 22g of protein, and 5g of fat. If you have worcestershire sauce, garlic powder, ground cumin, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks.

Ingredients you will need

Brown Sugar

Pepper

Steak

Dry Seasoning Rub

Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker.

Ingredients you will need

Brown Sugar

Onion

Salt

Equipment you will use

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.

Ingredients you will need

Steak

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.

Ingredients you will need

Pickles