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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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February 7, 2013

Pinot Shredded Beef Burritos

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

















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.

























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

















Get busy pulling it all apart and that is it.  You're done.  No other seasoning required.

















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


















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


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