4 to 8 lb. roast

Roll in oregano, salt, pepper, garlic powder, dried red pepper and Italian seasoning. Put in crock pot and pour 2 cans beef bouillon (not consomme) over roast. Cook all day on low or until done. Pull meat apart and push in pieces. Serve with hot peppers on Italian rolls. Can also be baked all day in oven at 250 degrees.