Big Beef Roast

1 beef roast (4-5 lbs.)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
14 oz. beef broth
1 large onion, peeled and thinly sliced

Trim fat from roast. Place roast into a 5-quart or larger slow cooker. Sprinkle with seasonings and rub them into the roast with your hands. Pour the broth around the roast. DO NOT POUR IT OVER THE MEAT! Separate the onion into rings and add them to the pot. Cover the slow cooker and cook on low until the beef is fork-tender (8-10 hours).

Turn off the slow cooker but leave the beef in the pot. Using two forks, carefully tear the beef into shreds. Stir the shredded beef well to mix it with the liquid in the pot. The cooled beef can be refrigerated or frozen for use in future recipes.