Approximately 8 pound, 2 block rump roasts, salt, pepper and garlic powder to taste. Chop 4 big onions and 4 ribs of celery (optional). To 8 cups of hot water, add 4 beef and 4 chicken bouillon cubes. Place all ingredients in roast. Cook at 350 degrees for 4 1/2 to 5 hours.

When cool, shred with fork, serve on Kaiser bun.