4 lb. lean chuck (arm) roast
1 tsp. pepper
1 tsp. rosemary
1 (scant) tbsp. oregano
1 tbsp. garlic salt
2 tsp. seasoned salt
2 bouillon cubes
2 bay leaves
Worcestershire to taste

Put into Dutch oven pan. Fill half full with water. Simmer 8 hours. Check occasionally to see if water needs to be added. Remove roast, remove all fat, then shred meat. Put back into liquid. Simmer until ready to serve. Serve on hamburger buns or rye bread with Mr. Mustard.