Drip Beef Sandwiches Recipe

Ingredients <br>- 5 pounds chuck roast <br>- 2 cubes beef bouillon <br>- 2 tablespoons salt <br>- 2 teaspoons garlic salt <br>- 2 bay leaves <br>- 2 tablespoons whole black peppercorns <br>- 2 teaspoons dried oregano <br>- 1 1/2 teaspoons dried rosemary <br><p></p>Directions <br>step 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. <br>step 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. <br>

Ingredients
- 5 pounds chuck roast
- 2 cubes beef bouillon
- 2 tablespoons salt
- 2 teaspoons garlic salt
- 2 bay leaves
- 2 tablespoons whole black peppercorns
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried rosemary

Directions
step 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.
step 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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