This is a great base recipe for shredded beef that can be used in a wide variety of menu items. After rubbing a hearty Chuck Roll with a mild mix of herb and spices, the cut is seared for delicious browning and then braised until the meat pulls apart easily. Now it can be used to top nachos, in a slider, to fill tacos and quesadillas, or, as done here, Greek-style in a pita with tzatziki, feta and an assortment of fresh toppings.

Ingredients

Here are the following ingredients:

  • 1 tbsp (15 mL) ground cumin
  • 1 tbsp (15 mL) kosher salt (approx)
  • 2 tsp (10 mL) dried oregano leaves
  • 2 tsp (10 mL) dried parsley leaves
  • 2 tsp (10 mL) dried rosemary leaves
  • 2 tsp (10 mL) garlic powder
  • 2 tsp (10 mL) ground coriander
  • 2 tsp (10 mL) freshly ground black pepper (approx)
  • 4 lb (2 kg) Chuck Roll
  • ½ cup (125 mL) canola oil
  • 1 lb (500 g) sliced onion, about 4 cups (1 L)
  • 6 cloves garlic
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 4 cups (1 L) beef stock (no salt added)

Service

  • 4 cups (1 L) tzatziki sauce
  • 16 Greek pita (9 inch/23 cm)
  • 6 oz (175 g) shredded lettuce, about 4 cups (1 L)
  • 8 oz (250 g) diced tomato, about 2 cups (500 mL)
  • 8 oz (250 g) diced cucumber, about 2 cups (500 mL)
  • 8 oz (250 g) diced red onion, about 2 cups (500 mL)
  • 8 oz (250 g) crumbled feta, about 2 cups (500 mL)

Preparation

  1. Mix cumin, salt, oregano, parsley, rosemary, garlic powder, coriander and pepper. Rub onto roast to coat evenly.
  2. Heat oil in large pan set over medium-high heat. Sear roast on all sides until evenly browned. Remove from heat.
  3. Arrange onions in an even layer on the bottom of a 9 x 13-inch (3 L) roasting pan. Add garlic, rosemary sprigs and thyme sprigs.; place seared roast over top. Pour in beef stock; cover tightly with foil.
  4. Cook, in a conventional oven at 300°F (150°), for 5 to 6 hours or until very tender and meat pulls easily. Carefully transfer roast to a clean hotel pan; cool slightly. Strain and reserve cooking liquid; discard solids.
  5. Shred beef and toss with 2 cups (500 mL) cooking liquid. Return to oven; cook, uncovered, for an additional 30 minutes or until liquid is thickened and beef is well coated. Cool, cover and refrigerate or hold for service.

Service

  1. Warm ½ cup (125 mL) pulled beef with ¼ cup (60 mL) cooking liquid until heated through.
  2. Spread 2 tbsp (30 mL) tzatziki over pita.
  3. Top with ¼ cup (60 mL) shredded lettuce, ½ cup (125 mL) reheated shredded beef, 2 tbsp (30 mL) EACH tomatoes, cucumber, onion and feta.
  4. Fold sides of pita over to enclose filling. Wrap in parchment or foil.

Beef Cuts

Chuck

Chuck Roll 1x1" PSO1