3-4 lb. cross rib; medallion; scotch; rump; or bottom round roast
1/2 pkg. onion soup mix
1/4 c. beef bouillon
1/4 c. red or white dinner wine
Salt & pepper to taste

Mix soup mix in wine and bouillon, place roast in center of large piece of heavy foil. Set in shallow roasting pan. Pour mixture over roast and wrap foil around meat so that you have an airtight package. Place in oven at 325 degrees for 35 minutes per pound.

To serve: Transfer meat to hot platter. Serve with remaining juices. Carve in thin slices across grain. Serves 4-6 people.