6 lbs. rump or chuck roast
2 tsp. sweet basil
1 tsp. oregano
1/2 tsp. crushed red pepper
1 tsp. celery seed
1 tsp. seasoned salt
1-2 tsp. garlic powder

1 1/2 tsp. beef bouillon granules
1 1/2 c. boiling water
4-5 jalapeno peppers, to taste

Trim fat from beef and cut into chunks. Mix all dry ingredients in a small bowl, pour over meat, and add bouillon mix and peppers. Bake at 350 degrees for 4 hours or 8 to 10 hours in a crock pot on low. Bake until meat is tender enough to flake with a fork. After flaking meat, put it back in the juice. Leave in crock pot on low until serving time. Add hot water for more juice.