4-10 lb. chuck roast
2 cans French onion soup
1 can beef broth
2 bouillon cubes, beef

Bake in large roaster until very well done. Take meat out of juice. Let grease harden and discard. Put meat and juice back together. Serve on hard rolls, regular buns, potatoes or noodles. Freezes well. Original recipe calls for beef to be peeled apart with fork. I like to cool roast and slice before returning it to the juices.