Slow Cooker Mexican Dip Sandwich is the Tex-Mex version of a French Dip Sandwich. Tender, fall-apart chuck roast is slow-cooked with Mexican spices and chipotle peppers and piled on sub rolls with Pepper Jack cheese, fresh avocado, and pico de gallo. This sandwich is so juicy and full of flavor.

Slow Cook A Beef Chuck Roast

The first step is to cook the beef. Cook it in a slow cooker on LOW for 8 hours with onion, garlic, chili powder, cumin, oregano, lime juice, chipotle peppers in adobo sauce, beef broth, and a packet or Au Jus Gravy mix. After 8 hours, the meat will easily shred.

Chuck roast after being slow cooked 8 hours.

Chuck roast after being shredded.

Build The Sandwich

Toast the bread with Pepper Jack cheese. Assemble the sandwiches with fresh avocado slices and pico de gallo.
The shredded beef also makes a great filling for quesadillas, tacos, or burritos.

Recommended Equipment

6-Quart Slow Cooker- I use the Hamilton Beach Portable 6 Quart Set & Forget Digital Programmable Slow Cooker.

Fat Separator- chuck roast is a very fatty cut of meat. It is very helpful to use a fat separator to separate the fat from the rest of the cooking liquid.

Spice It Up

The chili powder and chipotle peppers give some heat to the beef. If you want to spice it up, add 1/4 to 1/2 teaspoon of cayenne pepper.

How to Store Slow Cooker Mexican Dip Sandwich

The shredded beef will keep for 4 to 5 days in an airtight container in the refr...