Danielle Brandt
Yield:
8 servingsIngredients
1 boneless beef chuck roast (3 lbs.)
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
Instructions
Cut roast in half and place in a 4-5 qt. slow cooker. Combine the water, bouillon granules and seasoning; 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.
