1 tbsp. salt
1 tbsp. pepper
1 tbsp. garlic powder
1 tbsp. rosemary
1 tbsp. summer savory
1 bay leaf
1 tbsp. oregano
1 or 2 crushed beef bouillon cubes

Pour this mixture over chuck or arm roast and cover with water, about half way up on roast (lay bay leaf on top of roast). Cover and bake 8 hours at 250 to 275 degrees, with tight fitting lid.

After cooking, cool and cut up into small pieces. Remove fat, bones and bay leaf. Serve on large hard rolls and use juices to dip sandwiches.