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Drip Beef Sandwiches

Drip Beef Sandwiches

  • Prep

    20 m
  • Cook

    7 h
  • Ready In

    7 h 20 m
Tammy Christie

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'.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • 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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JANIS1
24

JANIS1

1/10/2004

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.

MOONPIE67
21

MOONPIE67

3/29/2004

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.

MOWGLIHUFF
16

MOWGLIHUFF

1/12/2004

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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