French Drip Beef - cooking recipe

Ingredients

Pikes Peak roast or rolled boneless chuck (6 to 7 lb.)
1 bay leaf
1 Tbsp. cracked pepper
1 Tbsp. ground oregano
1 Tbsp. rosemary
1 Tbsp. summer savory
1 Tbsp. garlic powder
1 beef bouillon cube

Preparation

Cover the cooker; start heat on high until it boils, then cut to low and cook all day, about 8 hours.
Add salt and pepper occasionally, but not too much.
Don't add water unless absolutely necessary.
Just before serving, shred the meat, using two forks. It should be tender enough to shred easily.
Serve on pumpernickel buns.
Top with hot mustard sauce (recipe follows).
(The meat can be cooked ahead of time and refrigerated in the juices.
Just take out and heat.)