Shredded Beef au Jus Recipe
Shredded Beef au Jus Recipe photo by Taste of Home

Shredded Beef au Jus Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 8 servings


  • 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

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.


  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.
  2. 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.
  3. 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.
Originally published as Shredded Beef au Jus in Taste of Home June/July 2009, p65

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.

This recipe pairs well with a medium red wine.

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Reviewed May. 6, 2014

When I first started cooking I thought "oh no, it's so watery, doesn't look good". A few hours later the house was filled with an amazing aroma and the shredded meat was soooo good! I love how this takes literally 5 minutes to make and is absolutely delicious!

Reviewed Jun. 13, 2013

I made Chicago-Style Beef Sandwiches last weekend and then this one to compare the two. The flavors were very similar but this one took less prep time. I will use both recipes but this one is definitely better if you're in a hurry because the meat does not get browned first and no veggies to chop. Very tasty!

Reviewed Apr. 6, 2013

I came across this recipe out of a need to not have to buy a packet of seasoning knowing it must not be to complicated to make my own "french dip" sandwiches. I am pleased with the flavor of this and will definately call it my new standard. I also added sliced onions and used garlic powder and a little salt since i was out of garlic salt. Thanks for publishing this one!!

Reviewed Mar. 14, 2013

i liked the flavoring in this dish, plus the ease of making. used sandwich rolls instead to make nice french dips.

Reviewed Aug. 29, 2012

It wasn't good or bad. I have better recipes for similar dish.

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