1 boneless beef chuck roast (3 pounds)
2 cups water
2 teaspoons beef boullion granules
1 1/2 teaspoons oregano
1 teaspoon garlic salt
1 teaspoon seasoned salt
1/4 teaspoon dried rosemary, crushed
8 hamburger buns. split
Cut roast in half. Place it into a 4 or 5 quart slow cooker. Combine the water, boullion 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.
Makes 8 servings.