VERSATILE CROCK POT CHUCK ROAST - PART 3 / AMERICAN-STYLE PULLED BEEF PITAS!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For 1 American-Style Pita Sandwich:
• Warm ½ - 1 cup beef with 1 Tbl. bbq sauce, or as desired. Set aside. Warm pita bread in microwave wrapped in damp paper towel until soft and pliable. Top pita bread with beef, drizzle with more bbq sauce, and top with co-jack cheese, mushrooms, bacon, lettuce, tomato, red onion and salt and pepper. Fold like a taco and enjoy!