Pat beef dry and season all over with salt and pepper. Heat 1 tablespoon oil in a dutch oven, over medium-high heat until the oil is wavy, but not smoking. Brown beef on both sides, about 5 minutes per side.
Add the consume, beef broth and bullion or beef base. Lower heat, cover and simmer for 4 hours.
Remove meat and slice or shred with two forks. Serve on rolls.
Skim fat from cooking juices; serve juices on the side for dipping.
I like to add swiss cheese to the sandwich and a sometimes I mix some horseradish with sour cream and spread that on the roll.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 12.3mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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