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
1/2 tsp. 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. Yield: 10 servings (serving size: 1 sandwich).
Sounds yummy!! I take short cuts when making mine. I take a couple of roasts and put them in the crock (with some water) and turn it on low for 12 hours. I then shred the roasts with forks and put it back in a clean crock with some Montgomery Inn BBQ sauce (I can find it in my grocery store because its local to me but they also have website ordering at http://www.montgomeryinn.com). I then let is cook on low for about another 6 to 12 hours. Comes out really yummy.
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