Goldrush Steak Supper

Emma Webb's Goldrush Steak Supper -

2 lbs beef chuck steak,
1 cup beef broth,
1 large onion,
4 medium carrots,
8 large russet potatoes,
1 teaspoon salt, fresh ground pepper to taste.

Peel onion, carrots and potatoes. Quarter onion, chop carrots and potatoes into thick slices. Cut chuck steak into 1" thick cubes. Tear off 2, 2 foot pieces of heavy-duty aluminum foil and place over a roasting pan. Place meat in the center of foil and fold sides of foil up; pour broth over meat. Cover meat with vegetables and season with salt and pepper. Bring the 2 length ends of foil together and fold down to seal. Roll each remaining side into small folds to seal. Bake in 450 F oven for 1 to 1 1/2 hours.