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Ingredients
| beef chuck clod steak: 5 lbs |
| beef bouillon: 2 |
| salt: 2 Tbl |
| garlic salt: 2 tsp |
| bay leaf: 2 |
| peppercorns: 2 Tbl |
| dried oregano (ground): 2 tsp |
| dried rosemary: 1 1/2 tsp |
Drip Beef Sandwiches
Credit: AllRecipes
User rating:
"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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Prep Time
20 min -
Cook Time
420 min -
Servings
5 serving(s)
Tags
Directions
- 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.