Tomatillo Salsa Beef Mini Sandwiches
3 HRS 45 MINS
Time to Cook
6
Servings
6
Ingredients
Ingredients
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.
Share Your Beef-Loving Experience! Cancel reply
We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.
Join the herd — log in to add your voice!
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In

Discover recipes tailored to your taste.

Save your favorites for easy access.

Cook, connect, and share with others.