1 boneless beef chuck roast (3 pounds)
2 cups water
2 tsp beef bouillon granules (or 2 cubes)
1 1/2 tsp dried oregano
1 tsp garlic salt
1 tsp seasoned salt
1/4 tsp dried rosemary (I used thyme instead)
First things first, arrange for competent supervision:
Next, I trimmed the fat off the roast. This is easily done with a sharp knife. Pull the edge of the fat with one hand and run your knife along the seam where the meat and fat touch. This way you lose very little meat to the trimming process:
Cut the roast in half and place in crock pot. In a small bowl, combine the water and spices.
Pour the sauce mixture over the roast.
Cook on low for 6 to 8 hours. If it turns out right you can shred the meat with two forks. If it turns out like mine you can slice it thinly and have some wonderful sandwiches for dinner.