• 3-4 lb cross rib beef roast (You can substitute chuck roast, if you do try to pick a fairly thick one)
• 3-4 large sweet onions
• condiments for serving: rolls, thinly sliced onions, pickles and horseradish
• beef broth (You may need a couple of quarts depending on how much you are making and how much it evaporates.) (I actually like the flavor of herb-ox beef bouillon granules, but I have used everything from Swanson's to store brand to the best organic broth I can find.)
• Also, it's not a bad idea to have a can of french onion soup handy if you have to add more at the end or for reheating leftovers... just strain out the onions.

Use a Dutch oven.

Slice onions into thick slices and soften in hot oil in a pan. Remove and set aside.

Remove excess fat from beef. Dry beef with a damp paper towel and season well with garlic salt (or powder) and pepper. Brown beef on all sides in hot oil.

Preheat oven to 350º.

You may have to clean out the pan. Make sure there is a fine layer of oil at the bottom to prevent sticking.

Place beef in pan. Top with reserved onions. Pour broth in the pan to almost cover the meat. I usually simmer the broth so it's not cold.

Cover tightly with foil and if your pan has a cover you can use that too.

Turn oven down to 325º.

Bake for 4-5 hours, but check midway and then maybe a second time an hour or so later to be sure the liquid is not evaporating.

Add more broth if necessary.

Cook until beef is fork tender. It may even take longer.

Then remove the pan, and shred beef with forks discarding fat.

Leave beef in broth in the pan.

If serving that day cook a bit longer (still covered) at a low temp like 300º until the meat is super tender.

You really can't overcook it.