Tackle the menu for the big game like a champ with fun foods that keep the crowd cheering during all four quarters.

Green Chile Beef Mini Sandwiches combine the protein punch of affordable beef pot roast with the flavor blitz of tangy onions, chunky green salsa and melted pepper Jack cheese, served on warm mini sandwich rolls. Chuck shoulder pot roast is not only easy on your wallet, it’s also a lean beef cut which helps you go the extra yard when serving a hungry crowd.

With only four ingredients, these zesty sandwiches are a snap to make, leaving you more time to enjoy the game.

Beef is an excellent source of protein which helps fuel an active and healthy lifestyle. To find more delicious beef recipes that will score with your family, visit www.BeefItsWhatsForDinner.com.

Green Chile Beef Mini Sandwiches

1 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

12 to 16 mini sandwich rolls (2 to 3 inches long), split

8 slices pepper Jack or Cheddar cheese, cut in half

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.

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.

Remove pot roast; keep warm. Skim fat from cooking liquid; keep warm. Carve pot roast into thin slices; stir into cooking liquid. Season with salt and pepper, as desired.

Warm rolls, if desired. Layer cheese and beef mixture evenly onto bottoms of rolls. Close sandwiches. Serve with additional cooking liquid.