Onion Soup Roast

By Dianne_H

Ingredients

• 4 lb boneless blade or rump beef roast
• 1 envelope onion soup mix
• 1/2 cup red wine or beef bouillon
• 3 tbsp tomato paste
• 1 large clove garlic. crushed
• 1 tsp thyme
• 1 tsp marjoram

Details

Servings 8

Preparation

Step 1

Place a large double square of heavy foil in a baking dish and center the roast on the foil. Sprinkle soup mix over meat.

Combine remaining ingredients in a measuring cup, whip together with a for, and pour over the roast. Bring up edges of foil to enclose the meat completely and seal, leaving a little space for any steam. Bake at 325F for 35 minutes per pound or at 300 F for 5 hours. Avoid overcooking because the meat may become stringy.