drip beef sandwiches

drip beef sandwiches
  • 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 1/2 teaspoons dried rosemary


  1. 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.
  2. 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.

03/11/2017
drip beef sandwiches, Beef recipe PT10M PT2H 6 435 calories

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