5 lb. boneless rump roast (lean)
1 Tbsp. garlic salt
1/2 tsp. oregano
2 beef bouillon cubes
1/2 tsp. rosemary
1 pkg. au jus mix
1 Tbsp. minced onion
3/4 Tbsp. seasoned salt
1 pkg. wheatberry rolls

Remove excess fat; the leaner, the better. Place in Dutch oven or crock-pot. Put in seasonings; barely cover with water and simmer 8 to 10 hours covered in slow oven. When done, lift meat to platter; shred with fork and return to pot. Serve on warm buns. Serves 12.