Drip Beef
Source of Recipe
from Cooking by the Boot Straps...A Taste of Oklahoma Heaven
1 (4- to 5-pound) beef roast
2 (14-ounce) cans beef broth
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon basil
1 Tablespoon garlic powder
1 Tablespoon rosemary
1 Tablespoon oregano
2 or 3 bay leaves
Brown the roast on all sides in a skillet. Transfer the roast to a
slow cooker. Add the broth, salt, pepper, basil, garlic powder, rosemary,
oregano and bay leaves to the slow cooker. Add enough water to cover the
roast.
Cook, covered, on Low for 8 to 10 hours. Discard the bay leaves.
Remove the roast to a platter and shred if needed. Serve the shredded beef
on buns with pan juices for dipping. Rump roast is preferred for this
recipe.
SERVES: 10 - 12
Copyright 2002 The Junior Welfare League of Enid. All rights reserved.
Visit The Junior Welfare League of Enid, Oklahoma web site
(http://www.jwlofenid.com/cookbooks.htm ) to purchase copies of Cooking by
the Boot Straps or call the office (580)234-2665. The previous cookbook,
Stir-Ups, is also available for purchase.
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