This was not my usual steak pizzaiola, but it was good. I think I'll make it like this more often.
I started with an almost 3lb chuck roast. Put it on the MB GS for about 1½-2 hours, just to get a little smoke.
Seasoned with a little steak rub, salt & pepper.
While that was going I made some sauce.
2 cans San Marzano tomatoes
Yellow onion
2-tbsp minced garlic
2-tbsp EVOO
1-tbsp dried Oregano
" dried parsley
" dried basil
" fennel seed
1/2 cup white wine.
Salt & pepper to taste.
Cook down onion
Add minced garlic
Hand crush the tomatoes
Added all the seasonings and I hit it with the emulsifier to make it not so chunky. Simmerd for several hours
After a quick sear, took the chuck off the smoker and into the crockpot. Added enough sauce to cover. And left enough sauce to toss with the pasta.
Cooked until fork tender and gave it a little shred.
Served this up over spaghetti, with a side of Italian green beans, parmesan polenta, and some homemade Italian bread.
Topped with fresh chopped parsley and Pecorino Romano.
End result was great.
Thanks for lookin.
I started with an almost 3lb chuck roast. Put it on the MB GS for about 1½-2 hours, just to get a little smoke.
Seasoned with a little steak rub, salt & pepper.
While that was going I made some sauce.
2 cans San Marzano tomatoes
Yellow onion
2-tbsp minced garlic
2-tbsp EVOO
1-tbsp dried Oregano
" dried parsley
" dried basil
" fennel seed
1/2 cup white wine.
Salt & pepper to taste.
Cook down onion
Add minced garlic
Hand crush the tomatoes
Added all the seasonings and I hit it with the emulsifier to make it not so chunky. Simmerd for several hours
After a quick sear, took the chuck off the smoker and into the crockpot. Added enough sauce to cover. And left enough sauce to toss with the pasta.
Cooked until fork tender and gave it a little shred.
Served this up over spaghetti, with a side of Italian green beans, parmesan polenta, and some homemade Italian bread.
Topped with fresh chopped parsley and Pecorino Romano.
End result was great.
Thanks for lookin.