Green Chile Beef Mini Sandwiches: Date Added: 1 Aug 2011 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 Instructions:

Total recipe time: 2-3/4 to 3-3/4 hours
Makes 6 to 8 servings

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.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

Free Recipe provided by: Frank's Supermarkets Recipe Collection © 2018
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