"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'." — Tammy Christie
Watch video tips and tricks
whole black peppercorns
1 1/2 teaspoons
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.
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.
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!!
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!!
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!
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!!
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 !!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Drip Beef Sandwiches
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 550
See how to make spicy, saucy, shredded barbecued beef.
See how to make tender Italian beef sandwiches with au jus.
Make this great Italian beef for sandwiches in your slow cooker.