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

Pot Roast gets slow-cooked with onion and chunky tomatillo salsa for fork-tender goodness. Make the dish handheld with soft rolls and a slice of cheese!

Cook Time: 3 hrs 45 mins

Servings: 6

Ingredients: 6

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

728 Calories

0 %*

15g SAT FAT

0 %DV**

48g PROTEIN

0 %DV

5.1 mg IRON

0 %DV

7.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.