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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 4 |
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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'. 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:
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.
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