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Drip Beef Sandwiches
SUBMITTED BY:
Tammy Christie
"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'."
RECIPE RATING:
Read Reviews
(81)
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PREP TIME
20 Min
COOK TIME
7 Hrs
READY IN
7 Hrs 20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on May 7, 2003 by JCURTIS6
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JCURTIS6
May 7, 2003
This Recipe was great I have several cured pork roasts that seem to be dry whenever I bake them in the oven, on the stove top this recipe is sooo good and you can barely poke it with a fork with out it falling apart. I also aded a couple of hand fulls of baby carrots about a 1/4 of a large white onion and 5 or 6 russet potatoes quartered and it was great even my 2 YO ate it !!!!
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7 users found this review helpful
This Recipe was great I have several cured pork roasts that seem to be dry whenever I bake...
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Reviewed on Jul. 8, 2003 by DWILLE
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DWILLE
Jul. 8, 2003
Made this for the Fourth of July and it was a HUGE hit. Could've had a double batch. Other food had leftovers, but this was wiped out. Per the other reviews, I left out the oregano. Also, we cut up the meat into chunks first, easier to pull apart later. THANKS TAMMY!!
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6 users found this review helpful
Made this for the Fourth of July and it was a HUGE hit. Could've had a double batch. Other...
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Reviewed on Jan. 12, 2004 by MOWGLIHUFF
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MOWGLIHUFF
Jan. 12, 2004
Wow!!! I loved this. It really was very easy to make, just takes alot of time to cook, so plan ahead. I used a 2 1/2 lb roast, so I cut the water, salt, bouillon, and garlic salt in half. But I put the suggested amount of other spices into and tea ball and it worked out great. I'm not a coffee drinker and didn't want to invest in coffee filters I won't use, so I picked up the tea ball on a chain and it was PERFECT for this and reusable. I thought the beef was perfectly spiced and very versatile. The black peppercorns gave it a wonderful flavor. Oh yeah, because the roast was not covered in water, I turned it over every couple of hours. YUM!!! Thanks for this recipe, Tammy!!
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5 users found this review helpful
Wow!!! I loved this. It really was very easy to make, just takes alot of time to cook, so plan...
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Reviewed on Jan. 10, 2004 by JANIS1
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JANIS1
Jan. 10, 2004
I made this in my crockpot and it turned out really moist and tender.Suggest cutting down on the oregano a little. Definitely a keeper.
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5 users found this review helpful
I made this in my crockpot and it turned out really moist and tender.Suggest cutting down on...
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Reviewed on Jan. 5, 2004 by Barbi
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Barbi
Jan. 5, 2004
I made this recipe for dinner last night and I must say that for the minimal amount of time it takes to prepare, this is a very tasty recipe! I made a few changes; didn't have peppercorns so I used course ground black pepper, substituted a can of beef broth for the water and boullion cubes, left out the rosemary because I didn't have any. I bought a roast on sale, cut it into large chunks and simmered on low all day in my CrockPot while I was at work. I shredded the beef and let it simmer another hour in the juices before serving. Served on toasted sweet french rolls with lots of melted Jack cheese and the juices on the side for dipping. Made a big green salad to go with and YUM-YUM!! VERY GOOD! I plan on using the leftover shredded beef in Taco's tonight. I just love recipes where I can use the leftovers in a completely different way because my husband and son usually turn up their noses to leftovers. Thanks Tammy for a simple, delicious and versatile recipe! This one is going into my family favorites recipe book!! I will be making this one often!!
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5 users found this review helpful
I made this recipe for dinner last night and I must say that for the minimal amount of time it...
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Reviewed on May 5, 2003 by ELISEW
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ELISEW
May 5, 2003
This recipe was VERY good and easy to make. I would have it more often, but the fat and sodium content is very high. This is a one in a while treat.
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5 users found this review helpful
This recipe was VERY good and easy to make. I would have it more often, but the fat and sodium...
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Reviewed on Mar. 29, 2004 by MOONPIE67
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MOONPIE67
Mar. 29, 2004
Don't make the same mistake that I did! I used a bottom round roast instead of the chuck roast, and it wasn't good. I quartered the roast before I put it in the water, and after 7 hours it was still very tough and unflavorful. I took the 4 pieces out, and cut them into slices and boiled them for 2 more hours. Then I had to make my own gravy and pour over the slices (once they were removed from the water) to give them some taste. An expensive mistake because I paid $20.00 for this 5lb. roast.
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4 users found this review helpful
Don't make the same mistake that I did! I used a bottom round roast instead of the chuck...
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Reviewed on Jun. 14, 2003 by DARTHLAURIE
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DARTHLAURIE
Jun. 14, 2003
As a single person,I love this recipe! Lots of leftovers and very versatile. It freezes well! Throw it in a crock pot and forget about it until dinnertime!
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4 users found this review helpful
As a single person,I love this recipe! Lots of leftovers and very versatile. It freezes well!...
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Reviewed on May 5, 2003 by OSROCKY
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OSROCKY
May 5, 2003
Tender, delicious and delicately spiced! I halved the recipe and had more than enough for SIX french roll sandwiches. Because the flavor was so subtle, I sprinkled monterey jack cheese, salt, and pepper onto the sandwiches and they turned out wonderfully!
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4 users found this review helpful
Tender, delicious and delicately spiced! I halved the recipe and had more than enough for SIX...
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Reviewed on Oct. 11, 2006 by
~TAYLOR~
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~TAYLOR~
Oct. 11, 2006
This came out really delicious, and I'm not one to rave about a piece of chuck roast. I had a much smaller roast (maybe 2 Lbs.) but I used the full amount of seasoning called for. I subbed 2 Tbsp. beef flavored Better than Boullion for the cubes, omitted the oregano (due to personal preferences)added a tsp. of McCormick's Montreal Steak Seasoning, a sprinkle of Accent and a few drops of worcestershire sauce. Didn't bother with the coffee filter idea... just added the seasonings to the water. In less than 4 hrs. we had incredibly tender, deliciously seasoned meat, with an excellent dipping broth that I was able to freeze in cubes for future use. (Bonus points!) Don't be afraid of the salt, this is a boiled piece of meat, and you really need it. We enjoyed ours on toasted subs with melted swiss cheese on top. I could also see myself preparing this with the oregano and other seasonings to use in Mexican dishes. Thanks for the recipe, Tammy. It's a keeper!
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3 users found this review helpful
This came out really delicious, and I'm not one to rave about a piece of chuck roast. I had a...
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