Recipes and Cooking Southwestern Shredded Beef Sandwiches Be the first to rate & review! Diced tomatoes and green chiles, chili powder, and cilantro add a bit of the Southwest to this quick and easy sandwich recipe that can be prepared in 30 minutes or less. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 16, 2021 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 30 mins Slow Cook Time: 11 hrs 30 mins Start To Finish Time: 25 mins Total Time: 30 mins Yield: 6 cups Jump to Nutrition Facts Ingredients 1 cup chopped onion (1 large) 1 tablespoon cooking oil 2 cup Shredded Beef Master Recipe 1 10 ounce can diced tomatoes and green chiles 1 teaspoon ground cumin 1 teaspoon chili powder 1 tablespoon chopped fresh cilantro ½ cup shredded cheddar or Monterey Jack cheese (2 ounces) 4 onion rolls, split and toasted, if desired 1 cup shredded lettuce Shredded Beef Master Recipe 3 pound boneless beef chuck pot roast 2 large onions 2 cloves of garlic 1 14 ounce can broth 1 tablespoon Worcestershire sauce 2 teaspoon dry mustard 1 teaspoon dried thyme ½ teaspoon salt ¼ teaspoon cayenne pepper Directions 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. 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 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. Rate it Print Nutrition Facts (per serving) 114 Calories 4g Fat 10g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 114 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 16mg 5% Sodium 230mg 10% Total Carbohydrate 10g 4% Total Sugars 1g Protein 9g Vitamin C 4.1mg 21% Calcium 50.5mg 4% Iron 1.3mg 7% Potassium 153mg 3% Folate, total 24.2mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.