Shredded Beef au Jus
Shredded Beef au Jus
September 05, 2025
Ingredients
- 1 boneless beef chuck roast (about 3 pounds)
- 2 cups water
- 1-2 teaspoons Simple Girl Dry Bouillon
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon seasoned salt
- ¼ teaspoon dried rosemary, crushed
Preparation
- Cut the roast in half and place it in a 4- or 5-quart slow cooker.
- In a small bowl, combine the water, bouillon, oregano, garlic salt, seasoned salt, and rosemary. Pour over the meat.
- Cover and cook on low for 6–8 hours, or until the beef is tender.
- Remove the roast and let it cool slightly. Skim any fat from the cooking liquid.
- Shred the beef with two forks and return it to the slow cooker. Stir gently.
- Serve with the cooking liquid on the side.
Optional Ideas
IMPORTANT: Before cooking, weigh your roast raw. Take that weight and divide it by 3.5 oz—this will tell you how many servings the recipe makes for Step 2. After cooking, weigh the roast again, then divide the total cooked weight by the number of servings you calculated at the beginning. The result (in ounces) is your accurate serving size.
Pair this recipe with a free food like Tennessee Red Cabbage or Chilled Garlic "Pickles" for a unique flavor combination!
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