Shredded Beef

1 chuck roast (4 to 5 lbs.)
1/4 tsp. black pepper
1 tsp. onion powder
1 can (14 oz.) beef broth
1 tsp. garlic powder
1 large onion, sliced
1/2 tsp. salt

Trim any excess fat from the roast, and place it in the bottom of a 4 1/2 (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 the slow cooker. Cook on low for 8 to 10 hours.

Working carefully, use 2 forks to tear the beef into shreds. Beef will keep 3 days refrigerated or 2 to 3 months frozen.