Place in deep cooker:

6-7 lbs. pikes peak roast (or rolled chuck

Add water half way up on beef - do not submerge. Add:

1 bay leaf
Lots of salt
Cracked pepper
1 beef bouillon cube
1 tbsp. each of oregano, rosemary, summer savory, garlic powder to taste

Cover cooker, start on high heat until it boils, then cut to low and cook all day. Don't add more water unless absolutely necessary. Do add salt and pepper if needed. Just before serving, shred meat using two large forks. Serve on pumpernickel buns and top with mustard sauce.

MUSTARD SAUCE:

1/2 c. Coleman's dry mustard
1/2 c. vinegar

Mix together a day ahead and let set in refrigerator overnight. Next day add 1 egg and 1/2 cup sugar to vinegar mixture and put in top of double boiler. Add pinch of salt and boil until it is as thick as a thin custard (about 10 minutes).