Drip Beef Sandwiches

Drip Beef Sandwiches

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'."


7 h 20 m {{adjustedServings}} servings 934 cals
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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • 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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  • 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.
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  1. 118 Ratings


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 ...