Shredded Beef au jus
- 1 boneless beef chuck roast (3 pounds)
- 2 C. water
- 2 t. beef bouillon granules
- 1 1/2 t. dried oregano
- 1 t. garlic
- 1/2 t. seasoned salt
- 1/4 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.