3 to 4 lb. beef roast, boneless rump, sirloin tip, bottom round or fresh brisket
1/2 c. soy sauce
1 clove garlic, minced
1 1/2 tsp. browning sauce
1 (1 1/4 oz.) pkg. onion soup mix
5 c. water
2 lg. onions, cut in 1/4 inch slices
1/4 c. butter

Lightly brown onion slices in butter. Combine soy sauce, garlic, browning sauce, onion soup mix and 5 cups water. Place roast in 4 quart casserole or Dutch oven. Add soy sauce mixture and onions. Cover tightly and bake 2 1/2 hours at 325 degrees or until beef is tender. Remove roast and allow to set 20 minutes before carving. Slice roast thinly across grain, return slices to liquid. Can be baked ahead of time, sliced, returned to liquid and reheated when ready to serve. May also be cooked in a slow cooker 8 to 10 hours on low (about 200 degrees.)