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Tex-Mex Beef Sandwiches Recipe

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Everyone loves these when I serve them. The cocoa is a surprise ingredient that adds a depth of flavor. It's hard to identify, so I'm often asked "what's that interesting taste?"—Brenda Theisen, Addison, Michigan

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Tex-Mex Beef Sandwiches Recipe

Prep: 25 min. Cook: 8 hours

Yield: 8 Servings

25 480 505

Ingredients

1 boneless beef chuck roast (3 pounds)
1 envelope burrito seasoning
2 tablespoons baking cocoa
1 large green pepper, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 large onion, chopped
1 cup beef broth
1/2 cup ketchup
8 hoagie buns, split

Directions

Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat.
Cover and cook on low for 8-10 hours or until meat is tender.
Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun. Yield: 8 servings.

Originally published as Tex-Mex Beef Sandwiches in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p21

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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