Ingredients
1 boneless beef chuck roast (2 to 3 pounds)1 large sweet onion, thinly sliced1 can (14-1/2 ounces) reduced-sodium beef broth1/2 cup water3 chipotle peppers in adobo sauce, chopped1 tablespoon adobo sauce1 envelope au jus gravy mix1 tablespoon Creole seasoning1 tablespoon chili powder2 teaspoons ground cumin6 French rolls, splitGuacamole and salsa, optional
Preparation
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.
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.
