Shredded Beef Au Jus

Shredded Beef Au Jus

1 boneless beef chuck roast (3 lb)
2 C. water
2 t. beef bouillon granules
1 1/2 t. dried oregano
1 t. garlic salt
1 t. seasoned salt
1/4 t. dried rosemary crushed
8 hamburger buns split

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 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 C. on each bun. Serve with additional cooking liquid on side