We Made the Pioneer Woman's Drip Beef Sandwiches, and We're Going to Need More Napkins

9 Recipes with Queso or Cheese Dip

25 Ground Beef Sandwich Recipes

How to Make Easy Beef Enchiladas

Our Favorite Hoagie Sandwich Recipes

Trader Joe’s Salsa Macha Is the Condiment of My Dreams

Mama Kelce's Dip Recipe Is All We Need on Game Day

How to Make Cowboy Queso

We Can't Get Enough of This Viral Tunacado Sandwich—Here's How to Make It

How to Make Slow-Cooker Carne Asada

36 Cheese Dip Recipes Perfect for Entertaining

How to Make Mexican Macaroni Salad

35 Hot Sandwich Recipes

24 Cream Cheese Dip Recipes No One Can Resist

40 Party-Ready Sandwiches for a Crowd

29 Dips Made for Tortilla Chips

How to Make Smoked Salmon Dip

The World's Best French Fry Dips, Ranked

39 of Our Best Sandwich Recipes for Lunch or Dinner

TEST KITCHEN APPROVED

Machaca Beef Dip Sandwiches

Name: Machaca Beef Dip Sandwiches
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

11 Reviews

Total Time:Prep: 20 min. Cook: 8 hours

By Taste Of Home Editorial Team

Recipe by Karol Chandler-Ezell, Nacogdoches, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 19, 2023

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

Can you freeze Machaca Beef Dip Sandwiches?

Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.

The following spices may be substituted for 1 tablespoon Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Machaca Beef Dip Sandwiches

Contest Winner

11 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:8 hours

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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.