4 to 5 lbs. chuck roast, cut in thirds
3/4 tsp. oregano
1 tsp. garlic salt
1 tsp. rosemary
1 tsp. pepper
1 tsp. seasoned salt
1 tsp. beef bouillon

Place meat in crock pot. Push down in the bottom to avoid using too much water. Cover with water. Add spices. Cook on low for 18 to 20 hours. Meat can be shredded and serve with barbecue sauce on buns or when cool, can be sliced. Also good for beef and noodles. (Save some of the broth from the cooking to use in the beef and noodles.)