Donna Johnson's Drip Beef

This is a recipe contributed by nonblogger Darlene.  This takes 12 to 15 hours in a low heat oven, so you’ll need to plan ahead, but Darlene promises it will be worth it.

5 lbs. chuck (or arm) roast
 
Put 1/2 inch water in roaster pan.
Add these spices and stir:
     1 tsp salt
     2 tsps pepper
     2 tsps savory salt
     2 tsps garlic powder
     2 tsps rosemary
     2 tsps oregano
 
Add meat and cook 12 to 14 hours in a 250 degree oven.
 
When it comes time to serve, break the meat apart with a fork and serve over French buns or bread.

* If the meat is over 5 lbs - use 3 teaspoons instead of 2.

This is good everytime. (The leftovers are even better!) It is also good over a Belgian waffle.