5 lb. roast

The night before baking, place meat on a large piece of foil. Sprinkle with garlic powder, celery salt, onion salt, small amount of plain salt, black pepper and paprika. Wrap tightly and refrigerate. Next day sear meat and put in roaster.

Sprinkle with basil and thyme and sliced onion. Pour into roaster about 1/4 cup Worcestershire, 1/2 cup water, 2 cups red wine. Cover tightly and bake at 325 degrees for about 3 hours. Basting occasionally.