5 to 7 lb. chuck roast

Preheat oven to 325 degrees. Put roast in roaster or Dutch oven. Add:

1 lg. onion, chopped fine
3 to 4 beef bouillon cubes
A sprinkle of garlic powder
Pepper
Salt, carefully add because the bouillon cubes are salty

Add water to roaster to make 1 1/2 inches. (To this water I added a little Contadina stewed tomato juice). Cover and bake 3 to 4 hours. Check to make sure it doesn't go dry.

At about 3 hours baking time, remove roast. Pick out bones, fat, and break up into small pieces. Return to roaster for about 1 hour. Serve (in juices) on rolls.

To Reheat: Put in crockpot on low. Add some beef broth (Swanson's) to keep from drying out. Also foil can be put under lid to help keep meat moist.