3 lb. beef roast
2 bouillon cubes (beef)
1 1/2 c. broth from cooked roast
1/2 tsp. oregano
1/2 tsp. seasoned salt
1 tsp. ground pepper
2 tsp. Accent or Adolphs meat tenderizer
1/2 tsp. onion salt
1/2 tsp. Italian seasoning
1/2 tsp. basil
1/2 tsp. garlic salt

Cook roast until well done using bouillon cubes to season. Tear into small pieces. Mix the rest of the ingredients with 1 1/2 cups of the broth from the cooked roast. Bring to a boil then pour sauce over meat. Bake at 325 degrees for 30 minutes. Serve on hard rolls.