1 (3-5 lb.) round roast
2 tsp. dry mustard
Garlic salt, salt and pepper to taste

Rub beef all over with mustard and spices. Wrap in aluminum foil and place in baking pan. Sprinkle with a few tablespoons of onion soup mix and a few whole cloves of garlic for added flavor, if desired.

Bake at 250°F for about 2 hours.

Start the roast when you get up Sunday morning. Let it cook for 2 hours (do not open oven). Then turn the oven off before you leave for church or go to run errands.

Carrots and potatoes may be cooked with the roast. Cook the prepared vegetables right in the foil with the meat.