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Shredded Beef au Jus

My mom found this recipe in a farm journal soon after she and my dad got married. The tender beef has been a family favorite for years, and my dad often requests it. —Danielle Brandt, Ruthton, Minnesota
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix water, bouillon granules and seasonings; pour over meat.
  • Cook, covered, on low 6-8 hours or until tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
  • Shred meat with two forks; return to slow cooker. Using a slotted spoon, place meat on bun bottoms. Replace tops. Serve with additional cooking liquid on the side.
Nutrition Facts
1 sandwich with 1/4 cup cooking liquid: 411 calories, 18g fat (7g saturated fat), 111mg cholesterol, 889mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 37g protein.

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