Drip Beef

1 Brisket - Trimmed of fat
1 Rump Roast - Trimmed of fat
1 Chuck Roast - Trimmed of fat
  (Any beef can be used.  The eye of round is very lean)
2 bottles of BV Juice (Beef Concentrate)
2 Onions - Sliced
2 Bell Peppers - Sliced
2 Heaping Tablespoons chopped Garlic

Trim as much fat from the meat as possible - and cut meat into pieces 
that will be easy to shred.
 
Layer the meat, onions, bell pepper and garlic in a roaster.

Add the 2 bottles of BV Juice and then fill bottles with water, 
shake it up good and pour over the meat.  

Cover and bake for 4 to 5 hours at 350 deg.  It's ready when the meat is 
easy to shred.  
Remove the meat from the gravy and shred it into a big bowl.

Make a slurry (3 tbsp. flour to about 3/4 cup of water.)  
Mix or shake it up well.
Bring the gravy to a boil and add the slurry.  
Stir until it thickens.  
Add this gravy to the meat or serve it on the side.

This makes great sandwiches and is delicious on Nachos and Quesadillas.
Serve with bread such as hamburger buns and Mama's lettuce.
(Mama's Lettuce = Shredded lettuce, chopped onion, salt & pepper).
  
Note of Warning:  Shred the meat before you refrigerate it.  
It's very difficult to do when the meat is cold.