Green Chile Beef Sandwiches

So, I am listening to my readers and they have told me that they are missing my recipes.  I apologize for that...I have many pictures of things I have made...ready to post....but it just seems I run out of time!   Not today though....not to disappoint...here is a savory shredded beef sandwhich that is quick and easy to make.  You just throw your ingredients into a pot or crock pot and carry on with your day. 

Green Chile Sandwiches

boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)
1 tablespoon olive oil
1 large onion, chopped
1 cup prepared thick-and-chunky green salsa*Green salsa is also called salsa verde or tomatillo salsa. It is available in large supermarkets and specialty food stores.
French rolls or bun of your choice!
8 slices pepper Jack or cheddar cheese, cut in half

1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast from stockpot. Pour off all but 1 teaspoon drippings. {if you want to use a crockpot then merely sear the meat and then put it into the crockpot}
2. Add onion to stockpot; cook and stir 3 to 5 minutes or until crisp-tender. Return pot roast to stockpot. Stir in salsa; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Skim fat from cooking liquid; keep warm. take two forks ad shred the beef; stir into cooking liquid. Season with salt and pepper, as desired.
4. Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.

I personally like french rolls with this but I chose to bake a batch of fresh soft buns.   I used pepper jack cheese and pickled red peppers.  You can put just about anything that you would like on these sammies.  Use your imagination!