Slow-Cooker Barbecue-Beef Sandwiches



10 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 435
Caloriesfromfat 22 %
Fat 10.4 g
Satfat 4.2 g
Monofat 4.2 g
Polyfat 1.2 g
Protein 26 g
Carbohydrate 57.2 g
Fiber 3.1 g
Cholesterol 47 mg
Iron 4.9 mg
Sodium 668 mg
Calcium 77 mg


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)


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.

Jim Thorton,

Cooking Light

October 1998
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