Slow-Cooker Barbecue-Beef Sandwiches

• 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.

brown sugar, black pepper, flank steaks, onion, tomato paste, worcestershire sauce, molasses, cider vinegar, chili powder, garlic, mustard, ground cumin, salt, submarine rolls, red onion, pickle

Taken from www.myrecipes.com/recipe/slow-cooker-barbecue-beef-sandwiches (may not work)