Shredded Beef

1 chuck roast (4-5 lbs.)
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 (14 oz) fat-free beef broth
1 large onion; sliced

1. Preheat oven to 350 degrees.
2. Trim any excess fat from roast and place it in a large roasting pan.
3. Sprinkle with onion powder, garlic powder, salt and pepper.
4. Press the spices into the roast with your fingers.
5. Pour can of broth around the roast taking care not to pour it over the spices.
6. Peel and thinly slice onion.  Separate rings and add them to the roast.
7. Cover the roast with foil and cook for 2 1/2 to 3 hours or until 185 degrees. Baste meat every 30 min or so.
8. Remove beef and move to platter or shallow bowl.  Shred using two forks.  
9. Can be refrigerated or frozen for later use.

Makes about 8 cups shredded beef.

App. serving: 1/2 cup - 138 calories - 4 g. fat - 44 mg cholesterol- 22 g. protein - 1 g. carbs - trace amount dietary fiber - 235 mg sodium