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Drip Beef Sandwiches

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Member since 2006
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Serves 4 to 6 | Prep Time | Cook Time

Why I Love This Recipe

"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'."

Ingredients You'll Need

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.

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