Green Chile Beef Mini Sandwiches

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Ingredients
Total Recipe Time:  2-3/4 to 3-3/4 hours
Makes 6 to 8 servings


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
Instructions
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.


Cook's Tip:  Green salsa is also called salsa verde or tomatillo salsa. It is available in large supermarkets and specialty food stores.

Cook's Tip:  Recipe can be prepared in a 4-1/2 to 5-1/2 quart slow cooker. Prepare recipe through step 1, browning pot roast, if desired. Place onions and pot roast in slow cooker; add salsa. Cover and cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours until beef is fork tender. Remove pot roast and onions; proceed as directed in step 3. Beef can be returned to slow cooker with cooking liquid and kept warm on LOW setting for up to 2 hours.

Nutritional Information
Nutrition information per serving, using chuck arm roast, 1/6 of recipe: 728 calories; 38 g fat (15 g saturated fat; 11 g monounsaturated fat); 141 mg cholesterol; 971 mg sodium; 49 g carbohydrate; 2.7 g fiber; 48 g protein; 7.4 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.1 mg iron; 56.8 mcg selenium; 7.9 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.


Nutrition information per serving, using chuck arm roast, 1/8 of recipe: 598 calories; 29 g fat (12 g saturated fat; 9 g monounsaturated fat); 106 mg cholesterol; 825 mg sodium; 46 g carbohydrate; 2.4 g fiber; 38 g protein; 6.3 mg niacin; 0.3 mg vitamin B6; 1.7 mcg vitamin B12; 4.4 mg iron; 49.5 mcg selenium; 6.1 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.


Nutrition information per serving, using chuck blade roast, 1/6 of recipe: 682 calories; 32 g fat (13 g saturated fat; 9 g monounsaturated fat); 153 mg cholesterol; 997 mg sodium; 49 g carbohydrate; 2.7 g fiber; 5 g protein; 5.9 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 6.4 mg iron; 56.5 mcg selenium; 11.7 mg zinc.


This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and protein.


Nutrition information per serving, using chuck blade roast, 1/8 of recipe: 563 calories; 24 g fat (1 g saturated fat; 7 g monounsaturated fat); 115 mg cholesterol; 844 mg sodium; 46 g carbohydrate; 2.4 g fiber; 39 g protein; 5.2 mg niacin; 0.3 mg vitamin B6; 2 mcg vitamin B12; 5.4 mg iron; 49.3 mcg selenium; 9 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.


Nutrition information per serving, using chuck shoulder roast, 1/6 of recipe: 597 calories; 25 g fat (1 g saturated fat; 6 g monounsaturated fat); 115 mg cholesterol; 997 mg sodium; 49 g carbohydrate; 2.7 g fiber; 45 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 3.2 mcg vitamin B12; 5.8 mg iron; 6 mcg selenium; 7.6 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of fiber.


Nutrition information per serving, using chuck shoulder roast, 1/8 of recipe: 499 calories; 19 g fat (7 g saturated fat; 5 g monounsaturated fat); 87 mg cholesterol; 844 mg sodium; 46 g carbohydrate; 2.4 g fiber; 36 g protein; 5.8 mg niacin; 0.3 mg vitamin B6; 2.4 mcg vitamin B12; 4.9 mg iron; 51.9 mcg selenium; 5.9 mg zinc.


This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.
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