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Ingredients10 m servings 591 cals
Original recipe yields 6 servings (6 sandwiches)
- Heat oil in medium skillet or saucepan about 1 minute; add onion. Cook over medium heat 5 minutes, or until onion browns a bit, stirring occasionally. Blend in chili powder.
- Add shredded pot roast and barbecue sauce. Reduce heat to low and cook about 5 minutes or until bubbling, stirring occasionally.
- Fill rolls evenly with the meat mixture and serve.
- Cook's Tips
- If pot roast is difficult to shred right out of refrigerator, heat it in microwave a few minutes to warm it.
Per Serving: 591 calories; 27.4 g fat; 54.3 g carbohydrates; 31.1 g protein; 97 mg cholesterol; 953 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made these for the first time a couple of weeks ago and i have to say this is definitely something i will continue making for my family, it was so easy and my husband and kids just loved it.