Shredded Beef Au Jus

1 boneless beef chuck roast (3 lbs)
2 cups water
2 tsp beef bouillon granules
1 1/2 tsp dried oregano
1 tsp garlic salt
1 tsp seasoned salt
1/4 tsp dried rosemary crushed
8 hamburger buns, split

Cut roast in half and place in a slow cooker. Combine the water, bouillon 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.

This was super yummy. The meat was really flavorful and tender. I left out the rosemary...because I HATE rosemary.