Ingredients: (serves 12)

1 5-pound chuck roast

1½ tablespoons salt

1½ cup water

1½ tablespoons dried oregano

6 cloves garlic, crushed

1½ teaspoon crushed dried red pepper (opt.)

2 bay leaves

½ teaspoon garlic powder

2 tablespoons dried basil

Place roast in Dutch oven. Combine water and remaining ingredients; stir well. Pour over roast; bring to boil. Cover, reduce heat and simmer for 3 hours or until tender. Let cool. Cover and chill.

Remove roast from broth. Cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves.