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Green Chile Mini Sandwiches

Green Chile Mini Sandwiches

Approximate Prep Time: 20minutes
Approximate Cook Time: 5-8 hours
Serves 4


From Weiss Meats:

  • 1 boneless beef chuck roast (2-1/2 to 3 pounds)
  • 8 slices pepper Jack or sharp cheddar cheese, cut in half

From Your Grocer:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 cup prepared thick-and-chunky green salsa (AKA salsa verde or tomatillo salsa)
  • 12 to 16 mini sandwich rolls (2 to 3 inches long), split


  • 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.
  • 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.
  • 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.
  • Serve with additional cooking liquid.

Beef can be returned to slow cooker with cooking liquid and kept warm on LOW setting for up to 2 hours.

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