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!

Ingredients

• 1 boneless beef Chuck Shoulder Pot Roast (2-1/2 to 3 pounds)
• 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

Instructions

1. 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.

2. 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.

3. 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.

4. Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.