Had a chuck roast in the freezer forever that needed some doing, time to clean out the freezer and restock. I think Summertime is the best time to do this. Anyway, threw the roast on over cherry chunks for about 4 hours. Sliced up some onions, a red pepper and a couple Anaheim's I had left over with some fresh garlic. Poured about a cup or so of red wine into the veggies, added the beef, and foiled for about 2 more hours. Saved the juices for another day, pulled, chopped and into a pan for sandwiches. After sitting the fridge for a day, reheated this concoction makes for a fine work lunch. For me, the red wine adds another dimension.
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Pulled chuck with onions, peppers, and wine.
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bad hard drive for me up to yer joint! man damn Cat Daddy!Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Pulled chuck is to die for IMHO, yours looks excellent!
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OMG !!!
That looks Awesome, Jim!!---------
Mighty Tasty!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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