OVEN POT ROAST

4 - 5 lb. bottom round roast (u can use top round, rump,etc) u can use frozen, meat, just add 1 hour more for cooking.

1 large onion, sliced

1 teaspoon chopped garlic ( or use 3/4 tsp garlic powder)

4 beef bouillion cubes (or equivalent in instant bouillion)

1/2 -1 cup red or burgundy wine

about 1-2 teaspoons seasoned pepper

about 2 tablespoons gravy master

water

Place meat, onion, garlic and seasonings in baking pan.(I do not add salt, the bouillion has enough) Add the wine, and fill the pan with water to just about cover the meat. Cover the pan with foil, tightly. Bake for 3 hours at 300 degrees (4 if frozen)Let it cool some, before cutting, as it is very tender.
You can use the juice, from cooking to pour over meat, but taste it first, its strong, u might want to water it down a bit, and u can also thicken it, for gravy if desired. This roast meat freezes, well, just cover it with some juice or gravy.