3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)

1/4 cup of Olive Oil
Liptons Beefy Onion Mix
1 Clove Garlic (sliced)
1 cup red wine
2 cups beef broth
1 cup water
Seasoning (salt, pepper, season salt, garlic powder)

Preheat oven 350°F.
Season beef with salt, pepper, season salt and garlic powder.
Cut small slits into beef and place sliced garlic inside.
In a big skillet pour in olive oil, once olive oil is hot place beef in skillet to sear on both sides until brown.
Once both sides are brown, pour in red wine, beef broth and water.
Sprinkle packet of Lipton Beefy Onion soup into skillet and stir until dissolved.
Cover and place in oven and cook for 2 1/2 to 3 hours.
Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

Photo provided by myschoollunch.co.uk