Green Chile Beef Mini Sandwiches

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

  • 3 hrs
    30 min
  • 8
    SERVINGS
  • 728
    Cal
  • 48 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 boneless beef Chuck Shoulder, arm or Blade Pot Roast (2-1/2 to 3 pounds)
  • 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:

  1. Heat 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.

Nutrition Information

Butcher Counter

Green Chile Beef Mini SandwichesShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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