5 lb. chuck roast, boneless (larger if bone is in)
4 lg. onions
4 stalks celery
1 lg. bell pepper
1 bottle BV beef extract

Put roast in heavy roaster (such as magnalite) lined really well with aluminium foil. Put chopped seasoning over top of meat and pour beef extract over this. The seasoning should be enough to cover roast really well.

Cook at 350 degrees in well covered (aluminum foil over roast and then heavy pot cover) pan for 4 to 5 hours. Check at the end of 4 hours to see if meat is falling apart.

Take 2 large forks and shred meat apart. While doing this, remove any gristle or fat from the roast. Only meat should be left to serve.