1 onion, cut in rings, saute in oil
1 clove garlic or garlic salt
1/2 c. burgundy wine
1 (10 1/2 oz.) can beef consomme
1 (8 oz.) can tomato sauce
1 (4 oz.) can sliced mushrooms, drained
Pinch of salt, pepper, paprika, thyme, sweet basil, marjoram, rosemary and oregano

Brown 3-4 pound roast (I use Denver or rump roast) in oil. Then add ingredients in order given. Cook covered at 250 degrees approximately 4 hours. Slice roast and put back in sauce. (I cook mine about 30 minutes at 300 degrees, then turn down to 250 degrees for about 3 1/2 hours.) Can be frozen and used later - really better after slicing and remaining in sauce overnight.