Slow Cooked Beef and Beer Open Faced Sandwiches

So I know the last recipe I posted wasn't the greatest, but I think I'm making it up with this one.  This is definitely something most men would enjoy, especially after you tell them it has beer in it.  There's a couple of different ways you can shred meat, I tried something new.  It was the Mix and Chop from Pampered Chef.  I had some doubts about how it would work, but it did really well.  My timeline for finishing this up was I got the rolls in the oven and tossed some veggies in the microwave.  Then I shredded up the beef and stirred in the flour.  Pulled out the rolls and got the table ready while the veggies finished up.  I think it took me maybe ten minutes, at the most, to get this finished up and on the table; making it perfect for busy days.

 

Ingredients

1 pound roast
1 can of light beer (miller 64 has the fewest calories)
1 cup low sodium beef broth
1/4 cup flour
6 onion rolls
1 cup shredded mozzarella cheese

Directions

Place the roast in a slow cooker. Cover with the beer and broth. Cook on low for 8 hours. Remove the roast from the slow cooker and whisk in the flour. Shred the beef using whatever method you like and return it to the slow cooker. Mix everything together, it should form a somewhat thick gravy.

Cut the rolls in half and evenly divide the cheese between them. Broil the rolls at 500 degree for 3 to 5 minutes or until the cheese is golden.

Top the rolls with the beef and enjoy!
 
Nutritional Info
• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 437.4
• Total Fat: 17.2 g
• Cholesterol: 47.9 mg
• Sodium: 575.5 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 2.0 g
• Protein: 27.8 g