4 lbs. eye of round
Garlic salt to taste
Dash of pepper
Dash of parsley
Pinch of ginger
Onion powder
Pinch of oregano
4 beef bouillon cubes
2 c. water
4 c. burgundy

Season meat and brown both sides of meat in Dutch oven or heavy pot in 2 tablespoons shortening. After browning, drain off fat; return meat to pot. Dissolve beef bouillon cubes in water; add this and the wine to the pot. Simmer 2 1/2 to 3 hours until tender. Serve with mashed potatoes or rice.