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!
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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 728 Calories; 38g Total Fat; 15g Saturated Fat; 11g Monounsaturated Fat; 141mg Cholesterol; 971mg Sodium; 49g Total carbohydrate; 48g Protein; 5.1mg Iron; 7.4mg Niacin; 0.4mg Vitamin B6; 2.3mcg Vitamin B12; 7.9mg Zinc; 56.8mcg Selenium; 2.7g Fiber.