3 or 4 lb. beef roast
2 or 3 bay leaves
3/4 tbsp. oregano
5 tbsp. real lemon juice
5 tbsp. water
1/2 tsp. garlic salt or 3 garlic buds
1 tsp. black pepper
1 tsp. salt
1 or 2 beef bouillon cubes
1/4 tsp. fennel seed

Cook in crockpot for 8 hours or 4-5 hours on high (setting). Cool, Remove all fat. Shred and return to pot and cook slow 1 hour. Serve on Hoagie buns or French rolls.