Preheat the oven to 325°F.

Spread the sliced onions evenly over the bottom of a covered roasting pan or black speckled roaster.

Place the chuck roast on top of the onions.

In a measuring cup, combine the A1 Sauce, beef broth, Worcestershire sauce and pepperoncini juice.

Pour the liquid around the roast.

Sprinkle the Golden Onion Soup Mix, Beefy Onion Soup Mix and onion powder evenly over the top of the roast.

Place the stick of butter on top of the roast and arrange the pepperoncini around it.

Cover the roasting pan tightly with its lid.

Roast at 325°F until the meat is very tender and easily pulls apart with a fork. Cooking time will vary considerably based on the size and thickness of the roast, whether it was thawed or frozen and the type of roasting pan you are using.

If using canned potatoes, drain and rinse them and add them to the cooking liquid during approximately the last 30 to 45 minutes so they have time to heat through and pick up some of the onion gravy.

When the roast is fork tender, remove it from the pan and shred the beef. I like to serve it in larger pieces with the potatoes then later shred it.

If you shred the beef, return the shredded beef to the onion gravy and stir well.

Let the beef sit in the gravy for approximately 15 to 20 minutes before serving.

Serve over mashed potatoes, canned potatoes, buttered egg noodles or rice, or pile the beef onto toasted rolls with melted provolone, Swiss or white American cheese.