VERSATILE CROCK POT CHUCK ROAST PART 1 / MEXICAN-STYLE PULLED BEEF PITAS!

Versatile Crock Pot Chuck Roast Part 1 / Mexican-Style Pulled Beef Pitas! image

Provided by @MakeItYours

Number Of Ingredients 20

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For the Beef:
2 1/2 - 3 lbs. chuck roast, (mine weighed 2.71 lbs.)
2 tsp. kosher salt
1 tsp. coarse ground black pepper
2 tsp. onion powder
2 tsp. garlic powder
4 tsp. dried oregano
1 (10 1/2 oz.) can beef consommé
4 large garlic cloves, grated
For 1 Mexican-Style Pita Sandwich:
1 - 6" pita bread round
3 Tbl. spicy refried beans
1/2 - 1 cup pulled beef, as desired
3 Tbl. taco sauce, or to taste (hot, medium or mild)
1/2 cup shredded lettuce
1/4 of a plum tomato, chopped
1/3 cup shredded Mexican blend cheese
1 Tbl. sour cream
1 Tbl. guacamole
hot sauce to taste, optional

Steps:

Pat one side with half of the seasonings.
In crock pot, add beef consommé and grate in garlic. Stir.
Place roast in seasoned side-down.
Season other side with rest of seasonings.
Place on lid and turn crock pot on to High for 15 minutes.
Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
Use what you need, and freeze the rest for later uses.
For Mexican-Style Pita Sandwich:
Warm pita bread in microwave wrapped in a damp paper towel to soften until pliable. Spread with refried beans. Top with desired amount of warm pulled beef, taco sauce, lettuce, tomato, cheese, sour cream and guacamole. Fold up like a taco and enjoy!