Drip Beef Sandwiches So Tasty

Tuesday, August 20, 2019

Drip Beef Sandwiches

"This recipe makes gentle, splendidly flavored meat this is brilliant for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, and so forth. For people to 'build their own burritos'."

Ingredients :

5 pounds chuck roast
2 cubes beef bouillon
2 tablespoons salt
2 teaspoons garlic salt
2 bay leaves
2 tablespoons complete black peppercorns
2 teaspoons dried oregano
1 half of teaspoons dried rosemary

Instructions :

Prep : 20M	Cook : 5M	Ready in : 7H20M

Place roast in a big pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a espresso filter and stable tightly with a rubber band. Add this to the pot.
Bring to a boil over high warmth, then reduce warmth to low, cowl with a lid, and simmer for 6 to eight hours. Remove espresso filter out and discard. Remove roast from the pot and shred with forks. Reserve broth for dipping if preferred.

Notes :

Try using a Reynolds® gradual cooker liner in your gradual cooker for simpler cleanup.

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