Southwest Hot Beef Sandwich
This is a full-on-meal sandwich! Served hot with a little spice! @mostdeliciouslife.com
Ingredients
- 2½ pounds boneless beef chuck pot roast
- salt & pepper
- 1 medium onion
- 1 can beef broth
- 6 soft sandwich rolls
- 1 cup refried beans
- 1½ cups sharp cheese, shredded
- 2 medium avocados, sliced
Chili Mayonnaise
- ½-¾ teaspoon ancho chili powder
- ¾ cup mayonnaise
Dressing
- 1 chipotle peppers in adobo sauce, finely chopped
- 1 Tablespoon olive oil
- ¼ cup lime juice
- 1 Tablespoon white vinegar
- ⅔ cup cilantro, chopped
- 2 teaspoons garlic, minced
Instructions
- Place pot roast in large pot.
- Place sliced onions on top of roast.
- Pour beef broth over meat and onions.
- Bring to a boil, reduce heat and cover with a tight lid. Allow to simmer for 3 hours.
- Place meat on large cutting board and use a fork to shred meat along the grain. Place in bowl and stir in ½ cup of meat broth. Stir, cover and keep warm.
- Preheat oven to 300°.
- Stir together mayonnaise and ancho chili pepper in small bowl.
- In separate bowl, stir together all the dressing ingredients.
- Split buns and toast slightly on oven rack for a couple of minutes. Watch closely so they don't burn.
- Spread bottom of bun with refried beans.
- Spread top bun with ancho chili mayonnaise.
- Spoon about ⅔ cup hot meat onto bottom of bun.
- Drizzle dressing over meat.
- Top with shredded cheese and avocado slices.
- Serve warm!