DRIP BEEF SANDWICHES

By Jaxson

Ingredients

• 5 LBS CHUCK ROAST
• 2 CUBES BEEF BOUILLON
• 2 TBSP SALT
• 2 TSP GARLIC SALT
• 2 BAY LEAVES
• 2 TBSP WHOLE BLACK PEPPERCORNS
• 2 TSP OREGANO
• 1 1/2 TSP DRIED ROSEMARY

Preparation

Step 1

PLACE ROAST IN LARGE POT WITH WATER 2 COVER. MIX IN BOUILLON, SALT, GARLIC SALT. PLACE THE BAY LEAVES, PEPPERCORN, OREGANO, AND ROSEMARY IN A COFFEE FILTER AND SECURE TIGHTLY WITH A RUBBER BAND ADD TO POT

BRING 2 A BOIL OVER HIGH HEAT, THEN REDUCE HEAT 2 LOW COVER WITH LID AND SIMMER 6-8 HOURS. REMOVE COFFEE FILTER AND DISCARD. REMOVE ROAST FROM THE POT AND SHRED WITH 2 FORKS. RESERVE BROTH FOR DIPPING