French Dip Beef

• 1 pike's peak roast or 1 rolled rump roast, trimmed of fat
• 1 bay leaf
• 1 tablespoon pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary, crumbled
• 1 tablespoon summer savory
• 1 tablespoon garlic powder
• 1 beef bouillon cube

1. Put roast in a heavy pot with a tight fitting lid.
2. Add water halfway up meat- don't submerge meat in water.
3. Add spices, cover, and bring to a boil.
4. Reduce heat as low as possible and simmer all day, 8-10 hours.
5. Check occasionally; do not add additional water unless absolutely necessary.
6. When the meat is so tender it is falling apart, and there is only a small amount of liquid left in the pan, it is ready.
7. Take two big forks and shred meat into juices in bottom of pot so that the meat will soak up the juices.
8. Serve on toasted buns ( rye, pumpernickle, or onion rolls are good!) and top with your favorite mustard or horseradish sauce.

peak, bay leaf, pepper, salt, oregano, rosemary, summer savory, garlic

Taken from www.food.com/recipe/french-dip-beef-225187 (may not work)