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, TX
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 6 SERVINGS
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
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.
2. 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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.