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On our farm in Northern California, along with the dairy cows, we also raise beef cattle.  Most of the year we have a freezer full of beef and it’s fun to come up with different recipes for the cuts of beef.  Like Pulled Pinot Burritos.

 

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If your kids are like mine, you can wrap {or hide} just about anything in a burrito and they’ll eat it up.

A pulled beef burritos10b

We have burritos quite often in our house…chicken, black bean, barbecue chicken, ground beef or turkey but just a few days ago I discovered, by accident, while searching the fridge for leftovers before lunch, some chuck roast and tortillas.

Why I had never thought to make this for dinner before now is beyond me.  I have made almost every other type of burrito, why not pulled beef?!  Roasts seem to be one of the last things that remain in our freezer and this is a perfect way to mix it up a little.

Just like your typical roast preparation, I salt and peppered each side of the chuck roast and seared each side in olive oil in a dutch oven {cast iron roaster}.

A chuck roast1

Then with some leftover three day opened Dutton Estate Pinot {about 1/3 of the bottle}, I poured it into the pot along with about 1 1/2 cups of water.  Cover and place in to a 250 degree oven for 3 hours.

A dutton estate wine5

It comes out looking all moist, fall off the bone tender, like this……..

A chuck roast6

 

Get busy pulling it all apart and that is it.  Your done.  No other seasoning required.

A pulled beef burritos8b

 

Wrap it up in a flour tortilla along with some hidden baby spinach leaves, cheese, salsa and sour cream, or anything you desire.

A pulled beef burritos11b

Best ever shredded or pulled beef burrito.  My new favorite.

Nancy Grossi

Nancy is a mother of two and a wife of a Dairyman living in Northern California on her family's dairy farm. She enjoys cooking, photography, spending time with her family, taxiing her kids around to