Machaca Beef Dip Sandwiches

By Addie

The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! —Karol Chandler-Ezell, Nacogdoches, Texas

Ingredients

• 1 boneless beef chuck roast (2 to 3 pounds)
• 1 large sweet onion, thinly sliced
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1/2 cup water
• 3 chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 envelope au jus gravy mix
• 1 tablespoon Creole seasoning
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 6 French rolls, split
• Guacamole and salsa, optional

Preparation

Step 1

Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.

Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with cooking juices and guacamole or salsa if desired. Yield: 6 servings.

Editor's Notes: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. The following spices may be substituted for 1 tablespoon Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.