3 or 4 lbs. roast beef, cooked overnight in crockpot until it is falling apart. Save the broth.
1 beef bouillon cube
1 c. hot water
2 hot peppers (either Jalapeno or salad peppers)
1 tsp. oregano
1 tsp. anise
1 tsp. fennel seed
1 tsp. sesame seed

Dissolve bouillon cube in hot water. Combine with broth left over from cooked roast to make enough liquid to cover meat. To bouillon add peppers, simmer. While broth and peppers are simmering, add oregano, anise, fennel seed and sesame seed. Simmer a few minutes before adding roast beef. Cook until beef is flavored. Serve over hard rolls.