In a large pot, add 4-5 pounds beef top round (or chuck roast, but I prefer top round because it's not as fatty, chop it into large chunks if you need to)
Then sprinkle this on top:
1 1/2 teaspoons salt
1 teaspoon seasoned salt (Lawry's)
1/2 - 1 teaspoon fresh ground pepper
2 1/2 Tablespoons onion powder
1 Tablespoon garlic powder
1/2 -1 Tablespoon dried oregano
1 1/2 teaspoons salt
1 teaspoon seasoned salt (Lawry's)
1/2 - 1 teaspoon fresh ground pepper
2 1/2 Tablespoons onion powder
1 Tablespoon garlic powder
1/2 -1 Tablespoon dried oregano
Pour 3 cups of water over the top, bring it to a boil on medium-high then turn it down to a low-boil, covered, for 3 to 4 hours. You know it's done when you try to pick it up with a fork and it falls apart. (Add more water as necessary if too much water boils off while it's cooking.)
When it's done, mix 3-4 Tablespoons cornstarch with 1/2 cup water (or more, if too much evaporated), pour right into the pot while it's on low boil and move the meat around with a spoon so that the cornstarch water gets spread throughout. Let it return to a boil for about a minute so that it thickens up into a gravy. Turn off heat and serve.
