VERSATILE CROCK POT CHUCK ROAST PART 5 / ITALIAN-STYLE PULLED BEEF CAPRESE PITA PIZZA!

Versatile Crock Pot Chuck Roast Part 5 / Italian-Style Pulled Beef Caprese Pita Pizza! image

Provided by @MakeItYours

Number Of Ingredients 20

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For 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 Italian-Style Pita Pizza:
1 - 6" pita bread round
1 1/2 Tbl. basil pesto
1/2 - 1 cup pulled beef
3 thick slices fresh mozzarella
4 semi-thin slices roma tomato
1 small piece (end piece) fresh mozzarella
pepper to taste
extra-virgin olive oil (EVOO), a light drizzling
sweet aged balsamic vinegar, a light drizzling
2 large fresh basil leaves, stacked, rolled lengthwise, and sliced thinly into chiffonade ribbons

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 1 Italian-Style Pita Pizza:
Preheat oven to 375º F.
Warm beef a little to melt any fat left, drain, and set aside. Place pita bread round onto a small baking sheet. Spread with basil pesto almost to the edge. Pile with beef. Top with slices of fresh mozzarella, then tomato, then one last small piece of mozzarella.
Pop into oven and bake for 20 - 25 minutes until cheese has fully melted and just starting to brown in small patches.
Remove from oven and transfer pizza to a cutting board. Sprinkle with black pepper. Drizzle with EVOO and balsamic vinegar. Sprinkle with fresh basil chiffonade.
Cut into fourths, serve hot, and enjoy!