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Drip Beef Sandwiches

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Member since 2006

Serves 4 to 6 | Prep Time | Cook Time


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.

Pairs Well With


"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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