Machaca Beef Dip Sandwiches

Total Time Prep: 20 min. Cook: 8 hours
Yield 6 servings
Contest Winner
Test Kitchen Approved
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
  • Optional: Guacamole and salsa

Directions

  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.
  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.

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
Recipe Creator

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