6-8 lb. boneless beef roast
1 pkg. dry onion soup
1 tsp. sage
1 tbsp. salt
1 tbsp. pepper
1/2 tsp. garlic, optional
1/4 c. vegetable oil
2 c. hot water

Heat oil hot in Dutch oven or roasting pan. Brown beef on all sides (to seal in juices); drain off oil, season with salt, sage, pepper and garlic. Add 2 cups hot water to the pan. Sprinkle onion soup on top of roast. Bake in 425 degree oven about 1/2 hour per pound for well done, 20 minutes per pound for medium rare. Baste every hour. When done remove roast, cool gravy skim grease off top. Serve gravy au jus over beef - rice etc.