BIG BEEF ROAST

Steps:

• 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:.
• {rejeat pvem tp 350 degrees.
• 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.