Shredded Beef au Jus (TNT)

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Shredded Beef au Jus

 Prep: 10 min. Cook: 6 hours
1 boneless beef chuck roast (3 pounds)
2 cups water
2 teaspoons beef bouillon granules
1-1/2 teaspoons dried oregano
1 teaspoon garlic salt
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary, crushed
8 hamburger buns, split

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. Yield: 8 servings.

Gail's Notes:  This is SO good!  Especially if, towards the end, you add-in pre-caramelized onions and pre-sautéed sliced portabella mushrooms to the beef, and Swiss or Mozzarella cheese slices to the sandwiches as you put them together!  Very, very yummy!

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