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Shredded Beef au Jus Recipe

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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

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Shredded Beef au Jus Recipe

Prep: 10 min. Cook: 6 hours

Yield: 8 Servings

10 360 370

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 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.

Nutritional Facts 1 sandwich with 1/4 cup liquid equals 411 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 889 mg sodium, 22 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Shredded Beef au Jus in Taste of Home June/July 2009, p65

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Shredded Beef au Jus (23)

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Shredded Beef au Jus

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Reviewed on Apr. 17, 2012 by mrscrazyed1

Not one of the better slow cooker recipes I've tried. After reading the reviews, I deleted the salts altogether, and used a whole clove of garlic. I also replaced the water and beef bouillon granules with beef broth. Maybe that's what I did wrong -- the dish was very bland. Both DH and I were disappointed.

Reviewed on Jan. 13, 2012 by Calcinato

This was a great easy recipe that my family loved, especially the au Jus! I will definitely make again and again.

Reviewed on Jun. 08, 2011 by Candlelover1177

My picky 4 year old ate a whole sandwich. I cut into slices instead of shredding. I too went easy on the salts.

Reviewed on Jan. 26, 2011 by l2bake

Suggestion for those of you that said it is too salty; use garlic power instead of garlic salt. I always substitute garlic or onion power when it calls for garlic or onion salt, it works great and cuts back on the sodium.

Reviewed on Jan. 25, 2011 by CakeOne

I added 1 tablespoon dried minced onion and changed the salt to 1-1/2 teaspoons and replaced the garlic salt with 1 teaspoon granulated garlic. Awesome taste.

Reviewed on Nov. 22, 2010 by lwilles19630

Made this for the hunting party this weekend. Usually they will eat anything. No one liked this.

Reviewed on Oct. 20, 2010 by lovethebattle

A little saltly like the other recipes said, but definitely worth making. Picky husband also Loved it

Reviewed on Sep. 14, 2010 by matteliz@swbell.net

My two boys, 7 and 3, loved this. My 3-year-old even dipped his sandwich in the au jus! I think it would also be good with some onions or some such veggies in it.

Reviewed on Aug. 26, 2010 by Annieb51

Excellant recipe! My husband and I both loved it. Cut salt and garlic salt in 1/2 and used a bit less oregano since my roast was only 2 1/2 lbs. But, definitely make this again!