Southwestern Shredded Beef Sandwiches


Yield: 6 cups
Prep 30 mins Slow Cook 11 hrs 30 mins to 12 hrs  (low) or 5-1/2 to 6 hrs. (high) Start to Finish 25 mins
  • make this recipe
  • user reviews ()
Southwestern Shredded Beef Sandwiches
Ingredients
  • 1 cup chopped onion (1 large)
  • 1 tablespoon cooking oil
  • 2 cups Shredded Beef Master Recipe
  • 1 10 ounce candiced tomatoes and green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon chopped fresh cilantro
  • 1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
  • 4 onion rolls, split and toasted, if desired
  • 1 cup shredded lettuce
Directions

1. In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro.

2. To serve, sprinkle some of the cheese over bottoms of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.

Shredded Beef Master Recipe

Yield: 6 cups
Ingredients
  • 3 - 3 1/2 pounds boneless beef chuck pot roast
  • 2 large onions
  • 2 cloves of garlic
  • 1 14 ounce canbroth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Directions

1. Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups.

Nutrition Facts (Southwestern Shredded Beef Sandwiches)
  • cal. (kcal) 114,
  • Fat, total (g) 4,
  • chol. (mg) 16,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 9,
  • vit. A (IU) 243,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 24,
  • Cobalamin (Vit. B12) (µg) 1,
  • sodium (mg) 230,
  • Potassium (mg) 153,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Add your review

Top Brands