3 or 4 pound rump roast
3 large onions, chopped (it will seem like too much but use them all)
1 tsp. Salt
1 tsp. Onion salt
1 tsp. Garlic salt
1 tsp. Oregano
¼ tsp cayenne
½ tsp. Basil
1 tsp. Italian Seasoning
1 tsp. Seasoned salt
2 tsp. Accent
French Bread

Place roast, chopped onions and salt in a crock-pot half full of water. 
Cook until meat pulls apart easily (on low about 7 or 8 hours). 
While meat is warm, pull apart and remove excess bone and fat. 
Place shredded meat back into crock-pot and add the remaining seasonings and cook on low until ready to serve. 
Serve on French bread with peppercinis.