5 lbs. boneless rump roast (lean)
1 tbsp. garlic salt
1/2 tsp. oregano
2 tsp. beef bouillon (instant)
1/2 tsp. crushed rosemary
1 pkg. au jus mix
1/2 c. dry red wine
1 tbsp. minced onion (or 1 tsp. onion powder)

Wipe meat and remove any excess fat. Place meat in crock pot, add seasonings and water half way up in pot. Cover and simmer for 18 hours. When done, shred meat with two forks. Serve on hot onion buns with horseradish sauce. Serves 12.