Prep 10 mins
Cook 8 hrs
This is sooo good and easy. The first day we have French Dip sandwiches on crusty rolls, dipped in the broth. We then use the left over meat for hash or wrapped in flour tortillas. The left over broth gets saved in the freezer for recipes calling for beef broth. This makes a wonderful base recipe to make any type of beef soup. I have used this recipe for chicken also and it turns out delicious.
- 2267.96 g chuck roast or 2267.96 g rump roast
- 2 beef bouillon cubes
- 9.85-14.78 ml salt
- 9.85 ml garlic powder
- 2 bay leaves
- 29.58 ml whole black peppercorns
- 9.85 ml dried oregano
- 4.92 ml dried rosemary
- Place roast in crock pot with water to cover.
- Add bouillon, salt, and garlic powder.
- Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band or cooking twine. Add this to the pot.
- Cook on low for 8-9 hours. Remove coffee filter and discard. Remove meat and shred.
Made very yummy sandwiches, and then I did freeze the broth to use later.
This is one of the best roasts I have ever had! I halved the recipe, and it turned out great.
This was an awesome recipe!!! My husband does not like beef very much and he said he loved this recipe. It is SO flavorful! I made hot beef sandwiches and saved the rest in the freezer!! Surprised there were any leftovers to save ;) Absolutely love the coffee filter idea. Genious!! It gave me an idea to make a few (packs) ahead of time with my bulk seasoning from Costco! Thanks for a wonderful recipe!!!