Machaca Beef Dip Sandwiches (slow cooker)

By á-47

Ingredients

• 1 boneless beef chuck roast (2-3 lb)
• 1 large sweet onion, thinly sliced
• 1 can ( 4 1/2 oz) beef broth
• 1/2 cup water
• 3 chipotle peppers in adobo sauce, chopped
• 1 Tbsp. adobo sauce
• 1 envelope au jus gravy mix
• 1 Tbsp. Creole seasoning
• 1 Tbsp. chili powder
• 2 tea. cumin
• 6 French rolls, split
• Guacamole and salsa, optional

Preparation

Step 1

Place roast in a 3-4 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. Place meat on rolls using a slotted spoon.

Serve with cooking juices and guacamole or salsa if desired.