DRIP BEEF SANDWICHES

Drip Beef Sandwiches image

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'.

Provided by Tammy Christie

Categories World Cuisine Recipes Latin American Mexican

Time 7h20m

Yield 5

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 4110.4 mg, Sugar 0.3 g