Slow-Cooker Barbecue-Beef Sandwiches

Ingredients

• 0.8 teaspoon pepper black
• 1 tablespoon chili powder 
• 3 tablespoons cider vinegar 
• 5 tablespoons brown sugar dark divided
• 1 teaspoon mustard dry
• 2 pound flank steaks 
• 1 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 3 tablespoons blackstrap molasses 
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 2.5 ounce submarine rolls halved
• 1 cup tomato paste 
• 3 tablespoons worcestershire sauce 

Equipment

• slow cooker

Directions

1. Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks.
2. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker.
3. 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.
4. 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.