Chipotle-Spiced Beef Sandwiches
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
Prep: 20 min. Cook: 8 hours
1 boneless beef chuck roast (2 to 3 pounds)
1 large sweet onion, thinly sliced
2-1/2 cups 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 Taste of Home - Great Flavors Beef Stock Concentrate
2 teaspoons ground cumin
6 French rolls, split
Guacamole and salsa, optional
Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder, beef stock concentrate and cumin; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
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.
Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls with guacamole and salsa if desired. Yield: 6 servings.