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Twenty-Four Hour Savory Beef

1 (3- to 4-pound) beef rump roast
4 beef bouillon cubes dissolved in 2 cups boiling water
2 tablespoons dried summer savory
1 teaspoon chopped garlic
2 bay leaves, broken
1 teaspoon dried rosemary
Black pepper to taste
Horseradish sauce, if desired
Mini hard rolls


Place roast in cooker. Pour bouillon over meat; add water to just barely cover. Add remaining ingredients. Cook on high 1 hour. Reduce heat to low and continue to cook another 23 hours. Using forks, shred meat in pot and mix with juices. Serve with horseradish sauce and mini hard rolls. Hard rolls work best because the crust forms a "bowl" to hold the juices.

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