1 lb. onions, about 4
1 tbsp. oil
3 1/2 lb. chuck roast
1 2/3 c. beef stock or canned broth
Salt & pepper

Slice the onions. Heat the oil in a large pot over medium heat and brown the meat on all sides, about 15 minutes all together. Add the onions, the stock, 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and cook over low heat until fork tender, about 2 hours. Remove the meat to a platter and cover it loosely with foil to keep warm. Skim the fat from the liquid. Bring to a boil and cook until reduced to 3 cups, about 10 minutes. Slice the meat and serve it with the reduced broth as a sauce.