Ingredients:
1 4 to 5 lb. boneless chuck roast
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon seasoned salt
1 teaspoon powdered garlic
1 teaspoon pepper
1 teaspoon salt
1 teaspoon instant bouillon or 1 cube bouillon
|
Directions: Place roast in crock pot, add water to almost cover meat. Add rest of ingredients. Cover and cook slowly for 24 hours. Shred with a fork and serve on buns with dill pickle slices if desired.
Notes:
|
