7 lbs. lean chuck roast
1 pkg. dry onion soup
5 bouillon cubes
1 c. water

Brown meat in small amount of fat in Dutch oven or heavy skillet. Add remaining ingredients. Cover and bake in 275 degree oven for 4-6 hours. The meat must be very tender.

Remove meat from juice and cool. Slice very thin and return slices to juice. Add extra water as needed to keep meat moist when reheated to serve. Serve on buns.