1 whole garlic, cut cloves in 1/4
1 T. Italian seasoning
8-10 beef bouillon cubes
Poke holes in roast and put pieces of garlic in holes. Put in pan and sprinkle with Italian seasoning. Cover roast with water. Add bouillon. Cover and bake at 350 for 4 hours. Put pan in fridge overnight. Remove fat from top the next day. Remove meat and cut in thin slices. Put meat back into juices, heat and serve on French rolls.