Big Beef Roast - cooking recipe

Ingredients

1 (4 -5 lb) chuck roast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can nonfat beef broth
1 large onion (for about 1 cup sliced)

Preparation

In a slow-cooker:.
Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
Pour broth around the roast, taking care not to pour it over the spiced roast.
Peel and thinly slice onion.
Separate slices into rings and add to the pot.
Cover the slow cooker and cook on low 8 to 10 hours.
Working carefully, use 2 forks to shred the beef.
Stir the shredded beef well to mix it with the liquid in the pot.
In a conventional oven:.
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Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
Pour broth around the roast, taking care not to pour it over the spiced roast.
Peel and thinly slice the onion.
Separate the slices into rings and add them to the pot.
Cover roast with aluminum foil.
Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
You may baste the meat several times, if desired.
Remove the beef to a plate or shallow bowl.
Working carefully, use 2 forks to shred the beef.
Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.