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.
Place onion and garlic in the bottom of a 6-quart slow cooker. Place chuck roast on top of the onion.
Sprinkle chili powder, cumin, oregano, sat, pepper, Au Jus gravy mix and minced chipotle peppers on top of roast.
Pour beef broth and lime juice on top of roast.
Cover slow cooker and cook on LOW for 8 hours.
Pour liquid into a bowl. Skim fat off the liquid or use a fat separator.Shred the beef with two forks and add about 1 1/2 cups of cooking liquid back into the slow cooker.
Check for seasoning and season to taste with salt and pepper.
Cut hoagie rolls open and place 2 pieces of cheese on the top piece of each roll. Place all bread pieces on a baking sheet and broil until toasted and cheese is melted.
To assemble, pile shredded beef, avocado, and pico de gallo on each bottom.