1 boneless beef chuck roast (about 2 1/2 to 3 pounds)
Smoked Ghost Pepper Sea Salt
Freshly ground extra-bold blackpepper and half-sharp paprika*
Extravagonzo Roasted Garlic Culinary Oil
4 to 5 Catch a Fire Cajun Garlic cloves, diced
1 can (10.5 ounce) French Onion Soup or Beef Consommé
1 jar (12 ounces) Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix
1/4 cup Beef Stock
Toasted and buttered crispy rolls**

* Extra Bold Indian Black Peppercorns are the world’s best as only ten pounds out of every ton of Tellicherry pepper makes the special grade. Half-sharp Hungarian paprika is a spicier, hotter version of Hungarian sweet paprika.

** I like to serve this pulled beef on Mexican Bolillo Rolls. However, if you prefer a roll that is more crusty, you can cut a wedge out of the top of a large roll (of your choice), making a trough down the middle of the bread.

Preparation:

When ready to cook, preheat oven to 275 degrees F.

In a small bowl, combine Smoked Ghost Pepper Sea Salt, bold black pepper, and paprika; rub onto both sides of the beef.

Heat a heavy oven-proof pot or a Dutch Oven on medium heat. Add approximately 1 to 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil. Place the prepared beef roast in the pot and brown on both sides. After you flip the meat to brown, add the Catch a Fire Cajun Garlic to the Extravagonzo Roasted Garlic Culinary Oil (alongside the meat) and sauté until it turns golden and becomes fragrant. Add Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix into the dish, and then gently reheat when ready to eat. Add French Onion Soup, Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix, and beef stock. At this point, taste the liquid and add additional Smoked Ghost Pepper Sea Salt, if desired, or add a beef bouillon cube.

Cover with a tight fitting lid, and bake approximately 5 to 6 hours or until the meat is fork tender and falling apart. If meat in not tender at this point, return to oven for an additional 30 minutes and then check again. Add a little more beef stock, if necessary, to keep meat moist.

When meat is done, remove only the meat to a cutting board. Using two forks, shred the meat (do not leave any large pieces). Return meat to the cooking pot and mix together with the liquid and Il Primo Giardiniera Italian Extra Hot Marinated Pepper Mix,.

Serve on toasted and buttered rolls of your choice. Cut a wedge out of the top of a large roll, making a trough down the middle of the bread. Pile the shredded meat into the trough. The pork mixture will stay in place nicely while eating.

Makes 4 to 5 servings.