The Best Drip Beef Evah!

3 lb pot roast

3 T beef bouillon granules

2 tsp garlic powder (or to taste)

2 T of dried oregano (I like to cover the meat with it.)

2 bay leaves

2 cups of water (I usually add more to cover the entire roast.)

Earthgrains  Sour Dough/French rolls (Haven't been able to find these in my area for a while)

Large roasting pan

***NOTE - bouillon is salty - do not add salt until it is done then do it to taste.

Place roast in pan cover sprinkle the meat with the oregano. Dissolve the bouillon granules in 2 cups of water.  Sprinkle the garlic powder over the meat.  Fill roasting pan up with enough water to cover the entire roast.  Cover with lid or foil and bake roast in oven at 225 or 250 for approximately 5 hours.  Make sure meat is tender enough to shred with a fork, then remove and cool.  Once meat has cooled enough to be handled, shred the meat, remove fat, and serve with toasted french sour dough rolls.  Use the aju for dipping your sandwich. (The sandwiches will drip hence the name...DRIP BEEF.) spice trick:  if you don’t want the oregano and bay leaves in the aju then place them in a coffee filter and secure with a rubber band. Remove prior to serving.