Shredded Beef au Jus

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

Directions:
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 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. Yield: 8 servings.

This is another rockin recipe from my Taste of Home magazine. Also very budget friendly as it uses a very cheap cut of meat. I added a few red potatoes cut up and sliced carrots. We didn't eat ours on rolls but more like a stew. The cooking liquid is delicious and i made it all out of stuff i already had in my pantry. We ate this for a few nights as well.