2 to 3 lb. boneless chuck roast (thawed)
1 large carton Swanson's chicken broth (low sodium)
1 can + 1 large carton Swanson's beef broth (low sodium)
2 large sweet onions
1 small bag sweet baby carrots
1 (5 lb.) bag small whole red potatoes
2 containers whole white mushrooms
1 bag frozen string beans (optional)
salt
pepper
garlic salt

Preheat oven to 300°F.

Place boneless chuck roast in very large and deep baking pan. Poke holes with fork all over meat on both sides. Sprinkle salt, pepper and garlic salt all over meat on both sides. Add 1 carton Chicken broth and 1 can beef broth, avoid pouring directly over meat. Cover with tinfoil and place in oven for 4 hours.

About a half hour before this is done, start cutting up your vegetables. Onions can be halved, and cut into large slices. If red potatoes are small enough, you can leave them whole. If larger, cut in half. Gently rinse mushrooms and carrots.

Take out of oven and remove foil. With a turkey baster, cover chuck roast with the juices. Begin by placing the large onion slices over meat, then put some in the juice. Scatter remaining veggies on and around the meat. Pour carton of beef broth all over veggies and meat. You may not use all of the carton. Cover with foil, increase temperature to 325°F and place back in oven for remaining 30 minutes.

Serve with hot flaky layer biscuits.

Note: This recipe is big enough for 2 (2 to 3 lb.) roasts. Up to 8 lb. of meat.

Submitted by: Christy, Hanover Park, IL