Hello! And welcome to Part 4 of the “make everyone at the table happy” series! 😀 Think it can’t be done? Fed up with everyone wanting something different? My hubby and I bicker over what we’re having now and then, too, so I can’t imagine what it must be like to have a large family to try to please! Everyone wanting something just a little bit different!

Well, you’re in luck! I came up with an idea to make everyone smile! I started with a chuck roast that I slow-cooked in the crock pot until fall-apart tender, added back some of the strained and clarified broth to keep it moist, and froze the rest of the “au jus” for a later use.

The tender, juicy meat was pulled and stored in a container all ready to use!

I have already created 3 different sandwiches using 1 chuck roast, 1 package of pita bread, lettuce and tomato, and a few pantry and fridge items that are all completely different in taste. The first one being a Mexican-Style Pita, the second one Mediterranean-Style, and the third one, specially designed just for the hubs, American-Style!

This time I decided to go Asian-style! And WOW did it turn out phenomenal! This one was by far my favorite so far! Really terrific sandwich!

So, for this one, we start off with an easy sweet and sour sauce that I simply threw together using just rice vinegar, sugar, sesame oil, soy sauce, a minute dash of salt and a tiny pinch of crushed red pepper flakes. Just stir the ingredients together until the sugar is dissolved! Easy-peasy! 😀

I piled the warmed pita with juicy chunks of beef…..

…and drizzled the pulled beef with some dark and delicious hoisin sauce!

Since we are trying to use common ingredients and not have to go overboard on buying anything extra at the grocery store, I again topped this one with shredded lettuce. But you could also use shredded cabbage with carrot bits in it if you happen to have some on hand.

We have an abundance of cucumbers right now, that our neighbors shared with us straight from their garden, so I added some sweet, julienned cucumber! 😀

Next, I wanted a little onion. I still had a little red onion left, so red onion it is! You could also use green onion if you’d like, but the red went really well with this!

Next, I drizzled the “salad” with the sweet and sour sauce that I made….

…..and sprinkled on a bit of toasted sesame seeds!

For the “big finish”, I went for the salted cashews that were hiding in the pantry!

And wa-lah! 😀 This one was my own personal favorite so far! 😀 It just plain ROCKED! The flavors all went together fabulously, and I envisioned this one, especially, (but along with the rest of course), being a smash hit with even the pickiest of families!

I could also envision them being quite popular being sold from one of those fancy 150k food trucks, too! (Now…if I could just win the lottery…)

Anyways, if you have a family of picky eaters, (I mean, who doesn’t?), this just might be a fun solution to the problem of everyone wanting something different. Some things just plain don’t sound good on certain days, and we’re all in the mood for something different than the others.

And that’s ok. What a boring world it would be if we were all the same. 😉

Here are the links to the other delicious sandwiches created so that you can find them quickly and easily:

Versatile Crock Pot Chuck Roast Part 1 / Mexican-Style Pulled Beef Pitas!
Versatile Crock Pot Chuck Roast Part 2 / Mediterranean-Style Pulled Beef Pitas!
Versatile Crock Pot Chuck Roast Part 3 / American-Style Pulled Beef Pitas!
Versatile Crock Pot Chuck Roast Part 5 / Italian-Style Pulled Beef Pita Pizzas!

Versatile Crock Pot Chuck Roast / Asian-Style Pulled Beef Pitas!

Ingredients

2½ - 3 lbs. chuck roast, (mine weighed 2.71 lbs.)
2 tsp. kosher salt
1 tsp. coarse ground black pepper
2 tsp. onion powder
2 tsp. garlic powder
4 tsp. dried oregano
1 (10½ oz.) can beef consommé
4 large garlic cloves, grated

For 1 Asian-Style Pita Sandwich:

1 - 6" pita bread round, warmed in the microwave
1/2 - 1 cup pulled beef
1 Tbl. hoisin sauce, I only use Kikkoman's*, see note below
1/3 - 1/2 cup shredded cabbage or lettuce
1/4 cup julienned cucumber
thinly sliced red onion, as desired
sweet & sour sauce* (recipe below)
regular or toasted sesame seeds, sprinkle lightly
1 Tbl. coarse chopped salted cashews
sriracha sauce to taste

For Sweet & Sour Sauce:

1/2 Tbl. rice vinegar
3/4 tsp. sugar
dash salt
1/8 tsp. soy sauce
1/8 tsp. toasted sesame oil
tiny pinch of crushed red pepper, or to taste for heat

Instructions

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 Asian-Style Pita Sandwich:

In small bowl, stir sweet & sour sauce ingredients well until sugar has dissolved. Set aside.

Warm pita bread wrapped in damp paper towels in the microwave until soft and pliable.

Top with warm pulled beef, hoisin sauce, shredded lettuce (or cabbage), cucumber and red onion. Drizzle with the sweet & sour sauce.

Sprinkle with toasted sesame seeds and chopped cashews. Drizzle with sriracha sauce, fold like a taco, and enjoy!

Notes

*I only use Kikkoman's hoisin sauce because, after trying several brands, I found theirs to be the only one that I liked and was the color, taste and consistency that hoisin sauce is supposed to be. Others were a waste of money and a huge disappointment. (Just my own personal opinion.)