Green Chile Beef Mini Sandwiches

Recipe includes slow-cooker directions.

Recipe Ingredients:

2 1/2 to 3 pounds beef chuck shoulder, arm or blade pot roast
1 tablespoon olive oil
1 large onion, chopped
1 cup prepared thick-and-chunky green salsa
12 to 16 mini sandwich rolls (2 to 3-inches long), split
8 slices pepper Jack or cheddar cheese, cut in half

Cooking Directions:

1. Preheat 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 teaspoon drippings.
2. Add onion to stockpot; cook and stir 3 to 5 minutes or until crisp-tender. Return pot roast to stockpot. Stir in salsa; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours 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.

Makes 6 servings.

Tip: Green salsa is also called salsa verde or tomatillo salsa. It is available in large supermarkets and specialty food stores.

Slow-Cooker Method: 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 to 9 hours or on HIGH 5 to 6 hours 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 hours.

Nutritional Information Per Serving (1/6 of recipe): Calories: 597; Total Fat: 25g; Saturated Fat: 1g; Cholesterol: 115mg; Total Carbs: 49g; Fiber: 3g; Protein: 45g; Sodium: 997mg.

Recipe and photograph courtesy of The Beef Checkoff.