boneless beef chuck roast (3 pounds)
t. beef bouillon granules
t. dried oregano
t. seasoned salt
t. dried rosemary, crushed
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.