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
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
Reviews
I’ve made this recipe as is several times over the summer. It’s delicious and my kids have loved it.
I make something similar enough. I usually do it in the oven (in winter & cook 2-3 hrs on 350F) also with a chuck roast. I use a packet of dry onion soup mix... OR a can of beef broth... OR can of beef consomme (whichever I have on hand) but beef bullion & water also works. I always add a cut up carrot or 2 and onions. Sometimes I add mushrooms. When done, I remove the meat and thicken the sauce a bit (cornstarch or flour). Delicious. Also great to serve over mashed potatoes or even egg noodles.
I agree with dry Lipton Onion soup mix! It is my go to for flavoring pork or beef roast in slow cooker. Just reading this recipe makes my mouth water:)
I have been making this for years! One of my favorites! I do skip the Rosemary and oregano and add one package if dry Lipton Onion soup mix. I also cut up one or two onions for mine. Its easy and my whole family loves these sandwiches!
Made as directed.... Thought it was okay, but didn’t like the rosemary or the oregano flavor....
Delicious! My guys loved it and argued over the leftovers! As a "scratch cook", I love that recipe doesn't call for gravy mix. Simple, easy and a home-run at my house.
Delicious. I did not find the dish too salty as others did. I did replace beef broth for water and still added the bouillon. Otherwise I cooked exactly as described in recipe. The au jus was very flavorful. The meat did take a full 8 hours to become tender. I would make this again.
Delicious! I used no salt beef broth instead of water and bouillon cubes and did not use garlic salt, but powder to cut back salt amount. Would make again.
I am blind and cannot see where to click the star rating. But I would give this five for sure. It was so easy and so very good and tender. I used a 3 1/2 pound chuck tender roast. The only thing I did different was to use garlic powder instead of garlic salt. And also 1/2 teaspoon of the season Salt and added a half teaspoon of ground black pepper. Watching my sodium intake. It was delicious. Cooked for 7 1/2 hours on low. And it was fall apart tender. Husband wants to have leftoversloaded up on bake potatoes.
I've been making this for my husband for a while. He loves it. I do add more garlic and use beef broth instead of water. It's one of his very favorites! It also helps if you use a good cut of meat with minimal fat.