Name: Drip Beef Sandwiches recipe
Ingredients: 5 pounds chuck roast;2 cubes beef bouillon;2 tablespoons salt;2 teaspoons garlic salt;2 bay leaves;2 tablespoons whole black peppercorns;2 teaspoons dried oregano;1 ½ teaspoons dried rosemary

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Ingredients

5 pounds chuck roast 2 cubes beef bouillon 2 tablespoons salt 2 teaspoons garlic salt 2 bay leaves 2 tablespoons whole black peppercorns 2 teaspoons dried oregano 1 ½ teaspoons dried rosemary

Nutrition Info

933.5 calories carbohydrate: 2.5 g cholesterol: 295 mg fat: 61.1 g fiber: 0.9 g protein: 87.9 g saturatedFat: 24.2 g servingSize: - sodium: 4110.4 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Directions

Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.
Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.

Recipe Yield

4 to 6 servings

Recipe Note

This recipe makes tender, wonderfully flavored meat that is great for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, etc. for people to 'build their own burritos'.

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Ingredients

Nutrition Info

Directions Drip Beef Sandwiches

Directions

Recipe Yield

Recipe Note

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