Big Beef Roast

• 1 4- to 5-pound chuck roast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 14-oz. can fat-free beef broth
• 1 large onion, (for about 1 cup slices)

Slow-cooker method:

Trim any excess fat from roast, and place it on the bottom of a 4 1/2-quart or larger slow cooker. Sprinkle the onion powder, garlic powder, salt and pepper over the roast. Pour the can of 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 and cook on low for 6 to 10 hours.

Working carefully, use two forks to tear the beef into shreds. Stir the shredded beef well to mix it with the liquid in the pot. The beef can be refrigerated or frozen for use in future recipes. (See Note.) Makes about 8 cups of shredded beef.

Conventional oven method:

Preheat the oven to 350F.

Trim any excess fat from the roast, and place it in a large (15-by-13-by-4) roasting pan. Sprinkle the onion powder, garlic powder, salt and pepper over the roast. Press the spices into the roast with your fingers. Pour the can of 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 the roast with aluminum foil. Cook for 2 1/2 to 3 hours, or until the roast reaches 185 F on a meat thermometer. You may baste the meat several times, if desired.

Remove the beef to a plate or shallow bowl. Working carefully, shred the beef using two forks. The beef can be refrigerated or frozen for use in future recipes. (See Note.)

Makes about 8 cups shredded beef.