Beef Drip Sandwiches

By Meisje

Ingredients

• 3-4 pound Chuck Roast
• 2 teaspoons of sea salt
• 2 tablespoons of olive oil
• 2 cups of beef broth
• 1 cup of water
• 2 teaspoons of liquid smoke
• 2 teaspoons of worcestershire
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder

Preparation

Step 1

Coat the roast with salt and pepper on both sides. In a large dutch oven, sear the roast on both sides for about 3-4 minutes per side. Remove beef, set aside. Add beef broth and stir the pan with a wooden spoon, releasing all of the brown bits. Whisk in the liquid smoke, worcestershire, onion powder and garlic powder. Add the roast back in to the pot. Cover and cook in the oven at 200 degrees for 5-6 hours until it is pulling apart.

Take it out of the oven, let it sit for 30 minutes. Remove the beef, cover with foil. Cooking liquid into a glass bowl. Skim some of the fat off of the top of the broth. If you have time, you can put the broth in the refrigerator - the fat will harden and you can remove it that way.
Shred the beef with two forks, then return to pot. Pour over the cooking liquid and warm. Serve with deli sub rolls. I melted provolone cheese over ours, too - in the oven for 3 minutes.