Servings: 6
Prep Time: 30 Min.
Cook Time: 1 Hr. 47 Min.

* 1 Beef Shoulder Roast Boneless, about 2 lb., cut into 1-in. cubes
* 1 c. thinly sliced carrots
* 1 c. thinly sliced radishes
* 1/2 c. rice vinegar
* 1/4 c. plus 1 Tbsp. packed brown sugar, divided
* 1-1/2 c. plus 1 Tbsp. water, divided
* 1 Tbsp. fish sauce (nam pla)
* 2 cloves garlic, thinly sliced
* 2 slices (1/8-in.) fresh ginger
* 1 Tbsp. cornstarch
* 6 Banh Mi or soft hoagie rolls (each 5-in. long), split
* 6 Tbsp. reduced-fat or regular mayonnaise

Toppings:
Thinly sliced cucumber, thinly sliced jalapeņo peppers and fresh cilantro leaves (optional)

1. Combine carrots and radishes in large bowl; set aside. Heat rice vinegar and 1/4 c. brown sugar in small saucepan over medium heat 1 to 3 min. or until sugar dissolves, stirring occasionally. Pour over vegetables. Cover and refrigerate until ready to serve.
2. Preheat oven to 325°F. Combine beef pot roast, 1-1/2 c. water, remaining 1 Tbsp. brown sugar, fish sauce, garlic and ginger in stockpot over medium heat stirring constantly until sugar dissolves; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2-1/4 hours or until beef is fork-tender.
3. Remove beef; keep warm. Skim fat from cooking liquid. Measure 1-1/4 cups cooking liquid; discard remaining liquid. Return reserved cooking liquid to stockpot. Dissolve cornstarch in remaining 1 Tbsp. water; stir into cooking liquid. Bring to a boil; cook 1 to 2 min. or until sauce is thickened, stirring occasionally. Return beef to cooking liquid; cook additional 1 to 2 min. or until heated through, stirring occasionally.
4. Strain vegetables from rice vinegar mixture; discard liquid. Slightly hollow out centers of split rolls. Spread 1 Tbsp. mayonnaise on top and bottoms of each roll. Evenly fill each roll with beef and vegetables. Garnish with toppings, as desired.

* Cook's Tips: Use bread pieces removed from rolls for bread crumbs for later use. To make bread crumbs, place bread pieces in food processor or blender container. Cover; pulse on and off to form fine crumbs.

* If cooking liquid is less than 1-1/4 c., add enough water to equal 1-1/4 c.

* 2 Tbsp. reduced-sodium or regular soy sauce may be substituted for fish sauce.

* Banh mi rolls are long crusty rolls, similar to baguettes, made from wheat and rice flour. They are available in Vietnamese bakeries and some Asian markets.

* Recipe Courtesy of The Beef Checkoff

Calories: 420;   Total Fat: 15g;   Saturated Fat: 4g;   Cholesterol: 66mg;   Total Carbs: 43g;   Fiber: 2g;   Protein: 29g;   Sodium: 598mg;