• Cooking Time:
  • Servings: 4 to 6
  • Preparation Time:


"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'."


  • 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


  • 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.

Categories: Dinner  Lunch  Main Dish  Stove 
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