2 chuck roasts
2-3 bay leaves
4-5 beef bouillon cubes
3 cloves garlic

Cook roasts in oven until well done. Remove from oven and trim fat from meat. Slice meat into roaster or crock pot. Add bay leaves, bouillon cubes and garlic. Add small amount of water to make juice. Return to oven and cook until tender and stringy (approximately 1 to 2 hours or less if you continue to stir meat with fork) or place in crock pot until very tender and stringy. Serve warm on sliced buns.