So as much as I love making pot roasts…it can get tiresome. So what else to do with that boneless beef chuck pot roast?? That was my dilemma last week. I decided to still use my trusty crockpot so I could prep it, let it cook and forget about it for the day. I was going to make pulled beef sandwiches….
- Boneless beef chuck pot roast (2-3 lbs)
- 1 medium onion, finely chopped
- 1 jalapeno, finely diced
- 1/2 cup vegetable stock
- 1/2 cup red wine (or you could just use more stock)
- 3 Tablespoons Worcestershire
- 1 Teaspoon liquid smoke
- 1 Teaspoon Italian seasoning
- 3 cloves garlic, minced
- Salt, Pepper
Trim fat from roast. Season with salt and pepper. Place in crock pot and add the remaining ingredients. Cook on low for about 8 hours. Meat should be tender and be able to pull apart with 2 forks.
When cooked pull apart all the beef and mix with the juice. Serve on a bun….even better if the bun is buttered and grilled. Now here is the fun part. You can eat it plain or top with coleslaw, a nice avocado aioli, BBQ sauce or banana pepper rings.