1 can beer
1 (4-5 lb.) rolled or rump roast
6 beef bouillon cubes
Dash salt and pepper
2-3 pinches oregano
1 bay leaf
1 chopped garlic bud
1 tsp. garlic salt
1 tbsp. sugar
3-7 celery tops
1 lg. onion, diced

Cut meat into 3 inch pieces, pour on can of beer and enough water to cover. Add rest of ingredients and bring to a boil. Simmer 3 hours until meat is tender. Strain juice and keep. Shred meat, pour juice back on and marinate overnight. Serve warm on French bread.