DRIP BEER BEEF

4-5 lb lean rolled rump roast
1 1/2 teaspoons garlic salt
3/4 tablespoon oregano
1/2 teaspoon rosemary
3/4 tablespoon savory salt
2 cubes beef bouillion
pepper to taste
water and beer to fill a large pan

Cook in large pan on top of stove for 6 to 8 hours. I use a large pan and cover with water and 1 can of beer. About 2 hours before serving. Add second can of beer.The longer and slower cooked, the better. Also the less fat on the meat the better. Good served as sandwiches or on mini buns for parties.