Beef Pot Roast

• 3 lb. beef chuck roast, trimmed of fat
• salt & pepper, to taste
• 1 tsp. dried thyme
• 2 crumbled bay leaves
• 1 lg. onion, sliced

Place the roast in a greased 9 X 13-inch casserole dish. Sprinkle with salt, pepper, thyme and bay leaves. Lay onion slices on top and around roast. Cover tightly with foil (don't remove or peek under during cooking time). Place in oven and set the temperature to 275. Cook for 5 hours (if not yet tender, leave in for another hour, or so). Let roast stand for 10 minutes before slicing or shredding. Serves 6.