green chile beef mini sandwiches
- 1 boneless beef chuck shoulder, arm or blade pot roast (2 1/2 to 3 lbs)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 jar Santa Fe Seasons Fire Roasted Green Chile Salsa
- 12 to 16 mini-sandwich rolls (2 to 3 inches long), split
- 8 slices pepper Jack or Cheddar cheese, cut in half
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 Santa Fe Seasons Fire Roasted Green Chile 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.
NOTE TO COOKS: Santa Fe Seasons Fire Roasted Green Chile Salsa can be found online at www.applecanyongourmet.com or at your local Whole Foods Grocery Stores.
For a tangy Old Mexico flavor try Santa Fe Seasons Tomatillo Salsa.
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.
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.