Southwestern Shredded Beef Sandwiches....

So lately the bigger I get(now at the 18 week mark), the more I find I am interested in a variety of food. Especially restaurant style food. Truth be told, I am so uncomfortable I don't really enjoy going to restaurants lately, so I have been on a quest to find more great recipes to satisfy my cravings. Alas, here present you with an easy, inexpensive but delicious recipe for southwestern shredded beef sandwiches.

Ingredients

• 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

Directions

Shredded Beef Master Recipe
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 2 large onions, cut into thin wedges and 2 cloves garlic, minced in the cooker. Top with beef. In a medium bowl, combine 1, 14-ounce can beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, 1 teaspoon dried thyme, crushed; 1/2 teaspoon salt, and 1/4 teaspoon 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.


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.

recipe and photo courtesy of better homes and gardens