Slow-Cooker Barbecue-Beef Sandwiches

Yield: 10 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 435
  • Calories from fat: 22%
  • Fat: 10.4g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 26g
  • Carbohydrate: 57.2g
  • Fiber: 3.1g
  • Cholesterol: 47mg
  • Iron: 4.9mg
  • Sodium: 668mg
  • Calcium: 77mg


  • 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)


  1. 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.
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