Machaca Beef Dip Sandwiches
TOTAL TIME: Prep: 20 min. Cook: 8 hours
YIELD: 6 servings.
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
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1 boneless beef chuck roast (2 to 3 pounds)
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1 large sweet onion, thinly sliced
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1 can (14-1/2 ounces) reduced-sodium beef broth
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1/2 cup water
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3 chipotle peppers in adobo sauce, chopped
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1 tablespoon adobo sauce
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1 envelope au jus gravy mix
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1 tablespoon Creole seasoning
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1 tablespoon chili powder
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2 teaspoons ground cumin
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6 French rolls, split
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Optional: Guacamole and salsa
Directions
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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 until meat is tender, 8-10 hours.
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2.
Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices.
Nutrition Facts
1 sandwich: 476 calories, 18g fat (6g saturated fat), 100mg cholesterol, 1288mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 37g protein.
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