|Drip Beef Sandwiches|
"This recipe makes gentle, splendidly flavored meat this is brilliant for sandwiches. I also like to serve it with flour tortillas, cheese, refried beans, and so forth. For people to 'build their own burritos'."
- 5 pounds chuck roast
- 2 cubes beef bouillon
- 2 tablespoons salt
- 2 teaspoons garlic salt
- 2 bay leaves
- 2 tablespoons complete black peppercorns
- 2 teaspoons dried oregano
- 1 half of teaspoons dried rosemary
|Prep : 20M||Cook : 5M||Ready in : 7H20M|
- Place roast in a big pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a espresso filter and stable tightly with a rubber band. Add this to the pot.
- Bring to a boil over high warmth, then reduce warmth to low, cowl with a lid, and simmer for 6 to eight hours. Remove espresso filter out and discard. Remove roast from the pot and shred with forks. Reserve broth for dipping if preferred.
- Try using a Reynolds® gradual cooker liner in your gradual cooker for simpler cleanup.
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