Drip Beef Sandwiches

Drip Beef Sandwiches

95
Tammy Christie 0

"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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Ingredients

7 h 20 m servings 934 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 934 kcal
  • 47%
  • Fat:
  • 61.1 g
  • 94%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 87.9 g
  • 176%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 4110 mg
  • 164%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.

Reviews

95
  1. 118 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 s...

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 s...

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 ...

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 ...

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 Tbs...

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 ...

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...

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!

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.