Slow-Roasted Beef Pizza

You guys. This. Is. Incredible.

First of all, I never had made a pizza using roast beef before. Ah-mazing!!! It was so tender and all that juice from roasting it… I’m taken hook, line and sinker.

Also, I hadn’t used tomatillos before! The reason for that: I was scared of them. I thought I probably wouldn’t like them. I always just bypassed them in the vegetable aisle at the store, thinking that I probably didn’t need to buy them for my guacamole or salsa or some other Mexican style dish I was making.

Ok, hello me!!! We love, adore and devour Mexican food around here! So not sure why I waited so long to get something that gives so much authentic flavor!! Totally made the pizza.

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Started out with a simple spice mixture – chili powder, cumin, onion powder, salt, pepper, and dried cilantro.

Rub it all over your chuck roast.

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Sear it in a pan over medium high heat. This will keep it juicy!

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Put it in a roasting pan and pour mango juice all over it. I used Kern’s nectar.

Stick it in a 300 degree over for 4 or 5 hours until it’s tender and falling apart.

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I’m smart and forget to take photos sometimes. So we’ll skip ahead to the already baked pizza… underneath that cheddar cheese is my tomatillos mixed with chopped avocados, lime juice, salt and half a jalapeno.

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Spread the shredded meat on top of the cheese. Make sure to include some of that yummy juice!

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And then, dob a spoonful of avocado salsa on top. Dig in. Taste the flavor. Yum!

 

Slow-Roasted Beef Pizza

Ingredients:

1 – 3 or 4 lb. chuck roast

2 Tbsp. chili powder

1 Tbsp. cumin

1 tsp. onion powder

2 tsp. dried cilantro

salt and pepper

1-2 Tbsp. oil

1 12 oz. can mango juice or something similar

2 avocados

3 tomatillos

Juice of 2 limes

1/2 jalapeno, seeded and diced

1/2 tsp. salt

1/4 bell pepper, chopped

2-3 cups shredded cheese

Your favorite pizza crust

Directions:

Mix the spices together and rub them all over the chuck roast. Sear it 2-3 minutes per side in the oil in a very hot pan. Place the meat in a roasting pan, and pour the mango juice all over it. Let it bake at 300 degrees for 4 or 5 hours until the meat is tender and falls apart with a fork.

Shred the meat and take out the bones and fat. Keep it warm while you make the rest of the pizza.

For the avocado salsa, chop the avocados and tomatillos. Squeeze in the lime juice, and stir in the jalapeño and salt.

Spread your pizza crust in a pan and spoon two thirds of the avocado salsa on it. Sprinkle on the shredded cheese and bake at 450 degrees for 12 minutes or until the crust is golden. Spoon the shredded beef on top of the pizza. Sprinkle with cilantro if you wish, and serve with the rest of the salsa.

Recipe adapted from www.thepioneerwoman.com

Love, Joella