1/2 c. onion, chopped
1/4 c. butter, melted
1 (3 1/2 to 4 lb.) chuck roast
1 bay leaf, quartered
2 tbsp. orange rind, grated
1/4 tsp. ground allspice
1/8 tsp. pepper
1 (10 1/2 oz.) can consomme, diluted

Saute onion in butter in a large Dutch oven until tender; add meat and brown on all sides. Combine bay leaf, orange rind, allspice, pepper and diluted consomme; pour over meat. Cover and simmer for 2 1/2 hours. Remove bay leaf.