Shredded Beef au jus

By á-7879

Ingredients

• 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)

Details

Servings 8

Preparation

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.