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Cowboy Beef Dip

Cowboy Beef Dip

A slow cooked beef roast with jalapenos, served on a roll with a side of nacho cheese for dipping!
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Prep Time 5 minutes
Cook Time 25 minutes
Slow Cooker Time 8 hours
Course Main Course, Sandwich
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 3 lb Chuck Roast
  • 1 4oz can Diced Jalapenos
  • 4 Garlic cloves minced
  • ½ Medium White Onion minced
  • 6 Sandwich Rolls like bolillo
  • 12 slices Cheddar Cheese

For the Nacho Cheese Sauce

  • 4 tbsp butter
  • 3 Garlic Cloves minced
  • ½ Medium White Onion minced
  • 3 tbsp Flour
  • 1 tsp Cumin
  • 1½ cup Heavy Cream
  • 1 4oz can Diced Jalapenos
  • 2 cups Monterey Jack Cheese shredded
  • 1 cup Broth vegetable or chicken
  • 2 cup Cheddar Cheese sliced

Instructions
 

  • Add beef, jalapenos, onions and garlic to slow cooker. Secure lid and cook on low for 12 hours or high for 6 hours.
  • Remove lid from slow cooker. Remove bones (if any) and use tongs to shred meat. Recover with lid and keep warm until ready to serve.
  • In a sauce pan over medium heat, add butter, garlic and onion. Once butter is melted add flour and let cook for 3 minutes. Whisk in heavy cream and cumin. Cook for 3 minutes, then add jalapenos and Monterey Jack cheese. Stir until fully melted then add in broth and cheddar cheese. Continue to stir until all is incorporated. Reduce heat to medium-low and keep warm will you prepare the sandwiches.
  • For each sandwich - cut roll in half and place 2 slices of cheese on the bottom half. Load up with beef and place top of roll on, pressing down slightly to help hold together (you can also use a toothpick if you like). Cut sandwich in half and serve with a small dish of nacho cheese for dipping.
Keyword beef, cheese, jalapeno, nacho cheese, sandwich, slow cooked beef, slow cooker, spicy
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