Philly Shredded Beef Sandwiches

Tender beef topped with Monterey Jack cheese makes this sandwich a family favorite. And it's so easy -- just start with the Shredded Beef Master Recipe.

Ingredients:

Shredded Beef Master Recipe

• 3 -3 1/2 pounds boneless beef chuck pot roast
• 2 large onions, cut into thin wedges
• 2 cloves garlic, minced
• 1 14 1/2 - ounce can lower-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper  
•  
• Directions: 
•  
• Trim fat from meat. If necessary, cut roast to fit into a 4- to 5-quart slow cooker. Place onions and garlic in cooker. Top with roast. In a medium bowl combine broth, Worcestershire sauce, mustard, thyme, salt, and cayenne pepper. Pour over all 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 meat from cooker; remove onions with a slotted spoon, reserving cooking liquid. Using two forks, shred meat; discard fat. Skim fat from liquid. Add onions to meat; add enough liquid to the meat to moisten. Place 2-cup portions of beef in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts Per Serving:

Servings Per Recipe: 12

PER SERVING: 162 cal., 5 g total fat (2 g sat. fat), 50 mg chol., 146 mg sodium, 3 g carb. (1 g sugars), 26 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4

Philly Shredded Beef Sandwiches

• 1 large onion, cut into thin wedges
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 cups Shredded Beef Master Recipe (see Recipe Center)
• 1/3 cup lower-sodium beef broth
• 3 bottled pepperoncini salad peppers, stems removed and thinly sliced
• 1 teaspoon dried oregano, crushed
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon celery seed
• 4 slices reduced-fat Monterey Jack cheese
• 8 slices sourdough bread, toasted
• 2 tablespoons light mayonnaise

Directions:

1. In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until tender. Add shredded beef, broth, pepperoncini peppers, oregano, paprika, black pepper, and celery seed. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and liquid nearly evaporates.
2. Place cheese slices on half of the bread slices. Spread mayonnaise on remaining bread slices. Spoon meat mixture over cheese slices. Top with remaining bread slices.

Nutrition Facts Per Serving:

Servings Per Recipe: 4

PER SERVING: 454 cal., 17 g total fat (6 g sat. fat), 73 mg chol., 975 mg sodium, 37 g carb. (3 g fiber, 5 g sugars), 39 g pro.

Diabetic Exchanges

Starch (d.e): 2.5; Lean Meat (d.e): 4; Fat (d.e): 1.5

Source: diabeticlivingonline.com