Shredded Beef Sandwich Recipes With Healthy Meat Ingredients

Shredded Beef Ingredients

16 rolls, Kaiser or onion
3 pounds boneless beef, chuck pot roast
1 cup onions
1 can stew tomatoes, un-drained
7 ounce green chile peppers
2 tablespoon jalapeno peppers, pickled
¼ cup cilantro
1 tablespoon ground cumin
1 tablespoon chili powder
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 cups cheddar cheese, reduced fat
Lettuce leaves

Method:

1. Choose extra lean cuts of beef and trim any visible fat from it before proceeding further.
2. Combine the chili powder, ground cumin, salt and ground black pepper in a small bowl. Sprinkle this mixture evenly all over the boneless roast. Rub it in with your fingers. If the roast pieces are too large then cut them so as they fit in a 4 quart slow cooker comfortably.
3. Place the roast pieces in the cooker. Add the un-drained tomatoes, onions, jalapeno chili peppers and green chile peppers over the roast in the cooker. Cover the lid and cook on high heat setting for about 5 to 6 hours or on low heat setting for about 10 to 12 hours.
4. With the help of a slotting spoon transfer the roast pieces onto a cutting board and reserve the juices in the cooker itself. Gently separate the cooked meat into shreds with the help of 2 forks and return the shredded meat to the slow cooker. Heat through over medium heat. Add the cilantro and heat for 2 minutes more, stirring occasionally.
5. On the bottoms of the Kaiser rolls or onion rolls, sprinkle shredded cheddar cheese evenly. Place about half a cup of the cooked meat mixture on the cheese layer on each roll. Add a lettuce leaf to each roll and replace the roll tops. Serve immediately. This recipe makes 16 servings.

Health Tip:

• Southwestern shredded beef sandwich recipe provides 338 calories, 9 gm total fat, 34 gm carbohydrates, 2 gm dietary fiber and 28 gm proteins per serving.
• This recipe can be considered a high sodium recipe as it provides 591 mg sodium per serving. Avoid adding salt to the beef in step 2 to reduce the sodium values of this recipe. Also most of the canned or packed tomatoes are loaded with sodium, so use fresh tomatoes instead of canned ones.
• This recipe provides 60 mg cholesterol and 3 gm saturated fats per serving. If you use whole red meat without trimming away the visible fat then these values will significantly increase. High intake of saturated fat and cholesterol in the diet is linked with many long term health complications.