Shredded Beef au jus

Shredded Beef au jus

Photo by Arlene C.

  • Prep Time


  • Total Time


  • Servings



  • 1

    boneless beef chuck roast (3 pounds)

  • 2

    C. water

  • 2

    t. beef bouillon granules

  • t. dried oregano

  • 1

    t. garlic

  • ½

    t. seasoned salt

  • ¼

    t. dried rosemary, crushed

  • 8

    hamburger buns, split

  • Provolone/Mozzarella cheese (optional)


Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef. Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid. Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side.


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