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
1. Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix water, bouillon granules and seasonings; pour over meat.
2. Cook, covered, on low 6 to 8 hours or until tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
3. Shred meat with two forks; return to slow cooker. Using a slotted spoon, place meat on bun bottoms. Replace tops. Serve with additional cooking liquid on the side.
TOTAL TIME: Prep: 10 min. Cook: 6 hours
YIELD: 8 servings.
1 sandwich with 1/4 cup cooking liquid: 411 calories, 18g fat (7g saturated fat), 111mg cholesterol, 889mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 37g protein.