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+ servings

Drip Beef


  • 3 - 4 lb chuck roast
  • ¼ cup butter (or olive oil)
  • 1 large onion, sliced thick
  • 3 cloves garlic, peeled
  • ½ cup soy sauce
  • 1 cup sherry (cooking sherry is fine)
  • ½ tsp salt
  • 4 cups water
  • springs rosemary and thyme


  • In a heavy pot over medium-high heat, saute the onions in butter until they're beginning to turn brown
  • Set chuck roast on top of the onions. Add all remaining ingredients. Cover the pot and simmer (over low heat) on the stovetop for 6 hours, or until beef is fork-tender and falling apart. ((If the meat isn't tender yet, keep simmering)
  • Shred meat until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
  • (The meat can be refrigerated overnight. Remove the hardened fat from the top of the pan before re-heating)