Although it is still in the 80's here in Florida, it is fall. We have been busy trying to get back to normal after surgeries and a hurricane, and a slow cooked meal is always a welcomed treat. It's even better the next day.
Begin with a 2 to 2 1/2 pound Chuck roast. In a stockpot, brown the meat on both sides.
Next, add a packet of Onion soup and 4 cups of beef broth. I used no salt added broth.
Cover and bring to a low boil. Turn the heat to low and simmer for about 4 to 6 hours. Meat should be fork tender. Plate and enjoy, or serve in a bowl with extra broth, the way I love it.