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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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My mom found this recipe in a farm journal soon after she and my dad got married. The tender beef has been a family favorite for years, and my dad often requests it. âDanielle Brandt, Ruthton, Minnesota 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:
1. 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.
2. 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.
3. 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.
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