Drip Beef Sandwiches

5 pounds chuck roast

2 cubes beef bouillon

2 tablespoons salt

2 teaspoons garlic salt

2 bay leaves

2 tablespoons whole black peppercorns

2 teaspoons dried oregano

1 ½ teaspoons dried rosemary

Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.

Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.