Green Chile Beef Mini Sandwiches
Recipe includes slow-cooker directions.
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
- 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.
- 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.
- 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.
- 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.