2 1/2 - 3 lb. rump or chuck roast
2 tbsp. oregano
1 tbsp. fennel seed
2 beef bouillon cubes

Place all ingredients in rock pot early in the morning or the night before and cook on low for at least 8 hours. Add 1 chopped green pepper if desired after 4 hours. Take meat out of juice and break up in very small pieces. Return to juice and mix. Serve on warm buns. Do not add water.