- 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; 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. Yield: 8 servings.
Reviews forShredded Beef au Jus
"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."
"YUMMY!!! I would give this more than 5 stars if allowed. This is SO delicious and the au jus is wonderful! I did use garlic powder andfresh rosemary. I did not think it was salty at all My husband said this is one of the best roast beef sandwiches he ever had. This recipe is a definite keeper!"
"Delicious and easy."
"Very good... I eliminated the salts and used garlic power and onion powder instead. I also added some sliced onions half way thru the cooking time."
"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!"
"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!"