Dripped Beef 

6-7 lbs of Pikes Peak or Brisket (Ruth used shoulder roast and says any inexpensive beef will work).  Put in Crock Pot, cover 1/2 up with water.  Add one tablespoon of the following:  cracked pepper, oregano, salt, rosemary, savory, garlic powder.  Also add one bay leaf and one bouillon cube. Bring to boiling then reduce heat and cook ALL DAY.  Just before serving shred with 2 forks.  Serve with hard rolls.

Ruth also suggests cooking one day before serving then letting it cool in refrigerator.  The fat will come to the top and can be easily removed before reheating.