SOUTHWESTERN SHREDDED BEEF SANDWICHES

By Jaxson

Ingredients

• 1 3 TO 3 1/2 LB BONELESS BEEF CHUCK POT ROAST
• 1 TBSP GROUND CUMIN
• 1 TBSP CHILI POWDER
• 1/4 TSP SALT
• 1/8 TSP GROUND BLACK PEPPER
• 1 14 1/2 OZ CAN STEWED TOMATOES
• 2 4OZ CANS DICED GREEN CHILE PEPPERS
• 1 CUP COARSELY CHOPPED ONION
• 2 TBSP CHOPPED PICKLED JALAPENO PEPPERS
• 1/4 CUP SNIPPED FRESH CILANTRO
• 2 CUPS SHREDDED CHEDDAR OR MONTERREY JACK CHEESE
• 16 ONION OR KAISER ROLLS SPLIT AND TOASTED
• LETTUCE LEAVES

Preparation

Step 1

1 TRIM FAT FROM MEAT. IN A SMALL BOWL, COMBINE CUMIN, CHILI POWDER, SALT, BAN BLACK PEPPER. RUB MIXTURE GENEROUSLY INTO ALL SIDES OF THE MEAT. PLACE MEAT IN THE COOKER. ADD UNDRAINED TOMATOES, CHILE PEPPERS, ONION, AND IF DESIRED JALAPENO PEPPERS

2 COVER COOK ON LOW FOR 10-12 HOURS OR HIGH FOR 5-6

3 TRANSFER MEAT TO A CUTTING BOARD. RESERVING JUICES IN THE COOKER. USING 2 FORKS, SHRED THE MEAT. RETURN MEAT TO COOKER, HEAT THROUGH. STIR IN CILANTRO.

4 TO SERVE, SPRINKLE CHEESE OVER BOTTOM OF ROLLS, USING A SLOTTED SPOON, PLACE ABOUT 1/2 CUP MEAT MIXTURE ON TOP OF CHEESE ON EACH ROLL, ADD A LETTUCE LEAF TO EACH ROLL REPLACE ROLL TOPS