3-4 lb. chuck roast (English cut works well)
1 tbsp. garlic salt or 2 cloves garlic, minced
3/4 tsp. seasoning salt
2 beef bouillon cubes
1/2 tsp. oregano
1/4 tsp. rosemary
1 bay leaf
Salt & pepper

Brown meat in Dutch oven. Cover meat with water. Add spices. Cover and simmer for 8 hours. Before serving take a fork and break meat apart. Serve on semi-hard rolls.

Add no more water unless necessary.