Bake for 1 hour 30 minutes. Remove the foil from the baking dish. Pour in the broth. Continue to bake for 1 hour or until the roast is nicely browned. Add more broth as needed. Let the meat rest for 10 minutes before slicing. Strain the cooking juices and transfer into a gravy boat. Serve the meat with the onions and cooking juices. Serve with lemon potatoes and green salad with herbs and feta (see recipes), if desired.