Italian Beast

3lbs chuck roast

1t onion salt

1t garlic salt

1/2 t basil leaves

1t oregano leaves

1t seasoned salt

1 1/2 t pepper

1 pinch fennel seed

Boil beef for 4 hours without spices, covered with water.  Remove meat, strain juice, and skim fat.  Shred or slice meat & put back into juice with spices.  Boil for 2 minutes.  Cool & refrigerate. Tastes better after sitting a day.

(Or you can eat it hot. Goes great with Gauntlet hamburger buns. Also, if you're from a redneck part of the country, this is a real fine way to gussy up ye olde haunch of venison.)