Place chuck roast, beef bouillon cubes, rosemary, garlic powder, oregano, savory salt, salt, pepper, and tomato paste in a Dutch Oven.

Cover the mixture with water.

Bring the Dutch Oven to a boil.

Reduce heat and simmer, covered, for four hours.

Uncover and simmer for an additional four hours.

Add barbecue sauce to the beef.

Cook uncovered until the beef is tender and falling apart.

Remove any bones and excess fat from the beef.

Shred any remaining beef that hasn't already fallen apart.

Serve the shredded barbecue beef on buns.