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Shredded Beef au jus


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Rate this recipe 4.8/5 (6 Votes)


  • 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)


Servings 8


Step 1

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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