6 lbs. boneless chuck roast
1 pkg. dry onion soup
2 tsp. oregano
1 bay leaf
3 tsp. basil
2 tsp. cayenne pepper
4 or 5 cloves garlic, chopped
2 1/2 c. water
Salt (optional
Pepper (optional)

Combine ingredients; pour over roast. Cook until meat flakes when touched with fork. Cook at 350 degrees to 375 degrees in conventional oven. Cook at medium in crock-pot overnight or during day. When meat flakes off, shred roast and simmer for another half hour before serving on rolls. (I like the crock-pot method).