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.)