Tomatillo Salsa Beef Mini Sandwiches
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!
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Total Time: 3 hrs 45 min
Ingredients:
- 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
Cooking:
- 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.
- 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.
- 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.
- Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.
Butcher Counter
Shoulder Clod Heart Square-Cut 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.
