This savory and meaty sandwich is a winner for hearty dinners or cold-weather get-togethers.
Ingredients
- 4 La Brea Bakery Take & Bake Torta Rolls
- 2 ½ pounds boneless beef chuck pot roast
- 1 white onion, sliced
- 14 ounces beef broth
- ¾ cup refried beans
- Ancho chili mayonnaise, to taste
- Chipotle dressing, to taste
- 1 ½ cups sharp cheddar cheese, finely shredded
- 2 avocados, sliced
Preparation
- Place the pot roast and onion in a large pot; add beef broth. Bring to a boil. Reduce heat, cover tightly, and simmer until the beef is fork-tender, about 3 hours.
- Remove the beef from the cooking liquid and let it cool slightly. Strain the cooking liquid and skim off the fat; set aside. Trim and discard any fat from the cooked beef, then shred the beef with two forks.
- Combine the shredded beef with ½ cup of the reserved cooking liquid.
- Spread the bottom half of each roll with refried beans and spread the top half with mayonnaise. Spoon about ⅔ cup of the hot meat mixture onto each roll. Drizzle with chipotle dressing, then top with cheese, cooked onion slices, and avocado. Close the sandwiches. If desired, serve the remaining cooking liquid as a dipping sauce.
Chef’s Notes (Short-Cut):
This recipe can be prepared using two packages (17 ounces each) of refrigerated, fully-cooked pot roast or roast beef au jus. Prepare the beef according to the package directions. Shred the beef with two forks and combine with ½ cup of gravy or au jus. Prepare sandwiches as in step 4 above.
