Shredded Beef Au Jus

I'm a little heavy hearted this morning. Sophie started summer school today as a brand new kindergartner. I let her ride the bus and then drove to the school and walked her to her room. I feel terrible because I had to leave her crying. She wanted to go home with me. This is my first experience with a crier because Makayla was excited when I left her that first day. I wish I could have talked Makayla into going because if Sophie knew her sister was at school too and could play with her at recess, she might not be so upset. I cannot wait until 3:25 when she will be home. Without her here this morning I feel like I'm missing something. I've lost another child to the dreaded school. Doesn't she look pretty? The picture was while she was still excited to be going... before the crying!

Enough whining... I found the recipe for these delightful sandwiches in the newest issue of Taste of Home. It's one of the recipes featured in the section where a reader shares one of their mothers best meals. I have found a lot of great recipes in this section. Moms tend to be great cooks :) This is a great slow cooker meal. It smelled so good cooking. Brad kept snacking all afternoon because he said the smell from the slow cooker was making him hungry! This beef turned out tender and very flavorful. Picky Makayla wouldn't try it, of course, but Sophie and Chase couldn't get enough. The only change was I omitted the rosemary because I didn't have any. Each sandwich only cost about 92 cents. This is a keeper!

SHREDDED BEEF AU JUS

1 boneless beef chuck roast (3 pounds)
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 4- or 5-qt. slow cooker. Combine the water, bouillon 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. 8 servings.