6-10 lb. beef roast
1 qt. water
1 bay leaf
1/2 tbsp. Tabasco sauce
3/4 tbsp. garlic salt
3 tbsp. lemon juice
1 tbsp. oregano
1/2 tsp. Kitchen Bouquet
1/2 tsp. thyme
1/4 c. instant beef bouillon crystals

Roast beef in the oven to medium doneness. Combine remaining ingredients in saucepan and bring to a rolling boil. Discard bay leaf.

When the roast is done, cut into serving size pieces and place in the boiled mixture. Refrigerate for 24 hours. Cook meat and mixture in a crock pot until the meat falls apart. Remove meat, shred and serve on French or Vienna bread.