Machaca Beef Dip Sandwiches

• 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 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.
3. 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.

chuck roast, sweet onion, beef broth, water, peppers, adobo sauce, creole seasoning, chili powder, ground cumin, french rolls, salsa

Taken from www.tasteofhome.com/recipes/machaca-beef-dip-sandwiches/ (may not work)