4 to 5 lb. roast, cut up in small squares
2 to 3 beef bouillon cubes
1 tsp. garlic salt
2 Tbsp. Italian dressing
garlic bread or French bread

Place roast, bouillon cubes, garlic salt and Italian dressing in crock-pot. Add enough water to cover beef. Cook on low for 8 hours. Heat up garlic bread or spread garlic spread on French bread. Wrap in foil and heat in oven for about 10 minutes. Shred beef with fork and knife; serve with gravy on garlic bread. Add a salad and a vegetable to this "delicious" sandwich.