Since our house has been under construction, I have been able to pull off making a few meals in my crock pot in our makeshift kitchen. I've made this recipe several times, and it's always great. Don't let the long list of ingredients fool you. Once all of the ingredients are in the crock pot, you're nearly done.
BBQ Beef Sandwiches
Adapted from Cooking Light Slow Cooker Cookbook, 2004
2 flank steaks, (1 1/4 lb. each), trimmed of fat
1/3 cup dark brown sugar, divided
3/4 tsp. black pepper
1 tube of tomato paste
1 cup chopped sweet onion
1 cup organic ketchup
3 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. molasses
1 Tbsp. chili powder
2 tsp. prepared mustard
1 tsp. Kosher salt
1 tsp. dry mustard
Sesame seed buns, warmed or toasted
red onion slices (optional)
bread and butter pickles (optional)
Cut each steak in half crosswise. Combine 1 Tbsp. of the dark brown sugar with the pepper. Rub the mixture over the steaks. Place the steaks in a crock pot.
Combine the next 12 ingredients in a bowl. Pour mixture over steaks, turning to coat.
Cook on high setting for 1 hour. Reduce to low setting and cook for another 7 hours or until steaks are tender.
Shred steaks (can remove or just keep in crock pot while shredding) with 2 forks. Keep on warm setting in crock pot until ready to serve.
Place desired amount of beef on top of warmed bun. Top with red onion slices and pickles. Serve with a green vegetable or a salad, and dinner is done!
I froze the leftovers and made BBQ wrap sandwiches the second time around.
BBQ Wrap Sandwiches
Heat up leftover BBQ and place on top of pita bread (I used Josephs Bakery). Top with shredded cheese and microwave for 20 seconds. Yummy!