Barbara's Beef Poorboys
- 2 - 4 lb. Chuck roast
- 2 bouillon cubes
- handful oregano
- one-half handful basil
- Big-load of garlic powder
- 16 oz. Finely chopped tomatoes
- 1 lg. Diced onion
- small green pepper diced
- salt and pepper
Cover roast and bouillon cubes with water. Boil then simmer until done. Cut out most of the fat. Add herbs, onions and green pepper. Heat thoroughly.
Serve on Poorboy buns.
By Trudy from Springfield, IL
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