Southwestern Shredded Beef Sandwiches


  • 1 cup chopped onion (1 large)

  • 1 Tbsp. cooking oil

  • 2 cups Shredded Beef Master Recipe (see recipe below)

  • 1 10-oz. can diced tomatoes and green chiles

  • 1 tsp. ground cumin

  • 1 tsp. chili powder

  • 1 Tbsp. 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

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

  • 2 large onions, cut into thin wedges

  • 2 cloves garlic, minced

  • 3 - 3 1/2 lb. boneless beef chuck pot roast

  • 1 (14 oz.) can beef broth

  • 1 tbsp. Worcestershire sauce

  • 2 tsp. dry mustard

  • 1 tsp. dried thyme

  • 1/2 tsp. salt

  • 1/4 tsp. cayenne pepper

Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary,

cut beef to fit a 4- to 5-quart slow cooker. Place onions and garlic in the

cooker. Top with beef.

In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard,

dried 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.

by The Savvy Kitchen