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.





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