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In a slow-cooker:.
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Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
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Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
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Pour broth around the roast, taking care not to pour it over the spiced roast.
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Peel and thinly slice onion.
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Separate slices into rings and add to the pot.
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Cover the slow cooker and cook on low 8 to 10 hours.
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Working carefully, use 2 forks to shred the beef.
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Stir the shredded beef well to mix it with the liquid in the pot.
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In a conventional oven:.
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{rejeat pvem tp 350 degrees.
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Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
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Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
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Pour broth around the roast, taking care not to pour it over the spiced roast.
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Peel and thinly slice the onion.
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Separate the slices into rings and add them to the pot.
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Cover roast with aluminum foil.
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Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
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You may baste the meat several times, if desired.
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Remove the beef to a plate or shallow bowl.
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Working carefully, use 2 forks to shred the beef.
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Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.
