• 1 pike's peakroast 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.