Green Chile Beef Mini Sandwiches
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 25 Min.
Cook Time: 2-3 Hrs.
Prep Time: 25 Min.
Cook Time: 2-3 Hrs.
What you need:
* 2 1/2 to 3 lb. beef chuck shoulder, arm or blade pot roast
* 1 Tbsp. olive oil
* 1 large onion, chopped
* 1 c. prepared thick-and-chunky green salsa
* 12-16 mini sandwich rolls (2 to 3-in. long), split
* 8 slices pepper jack or cheddar cheese, cut in half
* 1 Tbsp. olive oil
* 1 large onion, chopped
* 1 c. prepared thick-and-chunky green salsa
* 12-16 mini sandwich rolls (2 to 3-in. long), split
* 8 slices pepper jack or cheddar cheese, cut in half
What to do:
1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast from stockpot. Pour off all but 1 tsp. drippings.
2. Add onion to stockpot; cook and stir 3-5 min. or until crisp-tender. Return pot roast to stockpot. Stir in salsa; bring to a boil. Reduce heat; cover tightly and simmer 2-3 hrs. or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Skim fat from cooking liquid; keep warm. Carve pot roast into thin slices; stir into cooking liquid. Season with salt and pepper, as desired.
4. Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.
* Cook's Tip: Green salsa is also called salsa verde or tomatillo salsa. It is available in large supermarkets and specialty food stores.
* Cook's Tip: Recipe can be prepared in a 4-1/2 to 5-1/2 quart slow cooker. Prepare recipe through step 1, browning pot roast, if desired. Place onions and pot roast in slow cooker; add salsa. Cover and cook on LOW 8 -9 hrs. or on HIGH 5-6 hrs. until beef is fork tender. Remove pot roast and onions; proceed as directed in step 3. Beef can be returned to slow cooker with cooking liquid and kept warm on LOW setting for up to 2 hrs.
* Recipe Courtesy of The Beef Checkoff
2. Add onion to stockpot; cook and stir 3-5 min. or until crisp-tender. Return pot roast to stockpot. Stir in salsa; bring to a boil. Reduce heat; cover tightly and simmer 2-3 hrs. or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Skim fat from cooking liquid; keep warm. Carve pot roast into thin slices; stir into cooking liquid. Season with salt and pepper, as desired.
4. Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.
* Cook's Tip: Green salsa is also called salsa verde or tomatillo salsa. It is available in large supermarkets and specialty food stores.
* Cook's Tip: Recipe can be prepared in a 4-1/2 to 5-1/2 quart slow cooker. Prepare recipe through step 1, browning pot roast, if desired. Place onions and pot roast in slow cooker; add salsa. Cover and cook on LOW 8 -9 hrs. or on HIGH 5-6 hrs. until beef is fork tender. Remove pot roast and onions; proceed as directed in step 3. Beef can be returned to slow cooker with cooking liquid and kept warm on LOW setting for up to 2 hrs.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 597; Total Fat: 25g; Saturated Fat: 1g; Cholesterol: 115mg; Total Carbs: 49g; Fiber: 3g; Protein: 45g; Sodium: 997mg;