Tomatillo Salsa Beef Mini Sandwiches

Name: Tomatillo Salsa Beef Mini Sandwiches
Total time: 3 h 45 min
Yield: 6
Cuisine: American
Ingredients: Shoulder Clod Heart; olive oil; onion; tomatillo salsa; sandwich rolls; pepper Jack cheese

3 HRS 45 MINS

Time to Cook

6

Servings

6

Ingredients

Cook Mode

Ingredients

1 boneless beef Chuck Shoulder Pot Roast (2-1/2 to 3 pounds)
1 tablespoon olive oil
1 large onion, chopped
1 cup prepared thick-and-chunky tomatillo salsa
12 to 16 mini sandwich rolls (2 to 3 inches long), split
8 slices pepper Jack or cheddar cheese, cut in half

Preparation

Step 1

Heat oil in stockpot over medium heat until hot. Place beef Chuck Shoulder Pot Roast in stockpot; brown evenly. Remove pot roast from stockpot. Pour off all but 1 teaspoon drippings.
Step 2

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

Remove roast; keep warm. Skim fat from cooking liquid; keep warm. Carve roast into thin slices; stir into cooking liquid. Season with salt and pepper, as desired.
Step 4

Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.

Nutrition Information

Nutrition information per serving: 728 Calories; 342 Calories from fat; 38g Total Fat (15 g Saturated Fat; 11 g Monounsaturated Fat;) 141 mg Cholesterol; 971 mg Sodium; 49 g Total Carbohydrate; 2.7 g Dietary Fiber; 48 g Protein; 5.1 mg Iron; 7.4 mg NE Niacin; 0.4 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 7.9 mg Zinc; 56.8 mcg Selenium.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Filed Under:

Appetizers Breakfast & Brunch Burgers, Sandwiches & Wraps Mexican

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