Drip Beef Sandwiches recipe

All Recipes World Cuisine Recipes Latin American Mexican

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

  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.

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'.

Do you like the recipe? Share this tasty recipe!