Drip Beef - cooking recipe

Ingredients

3 lb. chuck or arm roast
1 Tbsp. garlic salt
1/4 tsp. rosemary
2 cans beef bouillon
1 Tbsp. oregano
3/4 tsp. savory salt

Preparation

Trim fat from roast.
Place roast and seasonings in a large crock-pot.
Cover and simmer for eight hours.
Add water while cooking if needed.
Remove fat and bone.
Stir until meat falls apart.
Serve on French rolls with \"horsey sauce\" (horseradish) and dip in broth from meat.