The absolute best thing about summer is that you can eat sandwiches for dinner! And this Tex-Mex Beef sandwich is so packed with flavor, you won’t even notice it’s not really a meal. At lease not one you need to use a knife and a fork for.
Ya know, we’re heading into July soon . . . and that means a road trip to take in all those wide, open places. I wonder if Hubby would be willing to let me bring a crock pot along. I mean, can you imagine hiking all day and instead of fast food or a cold baloney sandwich at the end of the day, we could sit on the veranda, watch the sun sinking into the Pacific and enjoy a sandwich just dripping in slow-cooked goodness. A crock pot doesn’t take up very much room. Just saying . . .
Tex-Mex Beef Dip Sandwiches
2 1/2 lb Beef Chuck Roast, boneless
1 large sweet Onion, thinly sliced
2 cups Beef Broth
3 Chipotle Peppers in Adobo Sauce, chopped
1 tablespoon Adobo Sauce
1 envelope Au Jus mix
1 tablespoon Creole seasoning
1 tablespoon Mexican Chili Powder
2 teaspoons Ground Cumin
6 Crusty French Rolls or Ciabatta Rolls, split
16 oz Zesty Guacamole
16 oz Chunky Salsa, Hot or Medium
Trim excess fat from the roast. Cut the roast in half. Set aside.
Peel and slice onion into thin slivers. Set aside.
Combine the broth, chopped chipotle peppers, adobo sauce, Au Jus mix, Creole seasoning, chili powder and cumin. Mix well to combine, set aside.
Place half of the roast in a 3- to 4-qt. slow cooker; top with half onion. Pour half of the broth mixture over the roast. Repeat with remaining half of the roast, onions and broth.
Cover and cook on low until meat is tender, about 6 or 7 hours.
Remove roast; cool slightly. Skim fat from cooking juices.
Shred beef with two forks or meat claws and return to slow cooker; heat through.
Using a slotted spoon, place meat on rolls.
Top sandwiches with guacamole and salsa as desired. Serve with juice for dipping. Be sure to include plenty of napkins – this is one messy sandwich.