Slow Cooker Mexican Dip Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender slow-cooked beef chuck seasoned with Mexican spices and chipotle peppers, piled on toasted rolls with Pepper Jack cheese, avocado, and pico de gallo. A Tex-Mex take on the French dip sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium onion, (sliced)
- 5 garlic cloves, (minced)
- 1 (3-pound) boneless beef chuck roast
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (1-ounce) packet Au Jus gravy mix
- 5 chipotle peppers in adobo sauce, (minced)
- 3/4 cup beef broth
- 1 tablespoon lime juice
- 6 hoagie rolls
- 12 slices pepper jack cheese
- 2 avocados, (sliced)
- 1 cup pico de gallo
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8m
- Sodium
- 2246mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1118mg
- Calcium
- 473mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2246MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.