Versatile Crock Pot Chuck Roast Mediterranean Style Pulled Beef Pitas Recipes

SLOW COOKER MEDITERRANEAN POT ROAST

Steps:

• Spray 12 inch skillet with cooking spray; heat over medium - high heat.
• Cook beef in skillet about 5 minutes, turn once till brown.
• Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
• Place beef, seasoned side up in 4-5 quart slow cooker.
• Spread tomatoes and olives over roast.
• Add broth and onions.
• Cover and cook on low 5-6 hours till beef is tender.
• Remove beef from slow cooker; cover and let stand 15 minutes.
• Slice beef; serve with beef juice and onions from slow cooker.

VERSATILE CROCK POT CHUCK ROAST / ASIAN-STYLE PULLED BEEF PITAS!

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 Asian-Style Pita Sandwich:
• In small bowl, stir sweet & sour sauce ingredients well until sugar has dissolved. Set aside.
• Warm pita bread wrapped in damp paper towels in the microwave until soft and pliable.
• Top with warm pulled beef, hoisin sauce, shredded lettuce (or cabbage), cucumber and red onion. Drizzle with the sweet & sour sauce.
• Sprinkle with toasted sesame seeds and chopped cashews. Drizzle with sriracha sauce, fold like a taco, and enjoy!

CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES

Steps:

• In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender.
• Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve port roast across the grain into thin slices.
• For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
• Garnish beef and vegetables with parsley; serve with gravy.