Mom'S Sunday Roast Beef Dinner

Heat the oven to 425u0b0.
Pat the meat dry with paper towels. Make slits into roast with tip of knife (not too deep, just thin enough and long enough to accomodate the garlic slices). Insert the slices of fresh garlic into the slits. Season the roast with salt and pepper to taste.
Sprinkle (shake) the bottle of Maggi seasoning all over the roast (about 7 to 10 drops) straight from the bottle.
Open pouch of Lipton onion soup mix and pour some into a strainer and shake gently over the roast.
(You could use the dehydrated onion pieces, but they tend to burn during the roasting.
By straining the mix, you get all the flavor and you don't worry about burning little pieces of onion.) With a toothpick, secure the peeled, quartered onion pieces on top of the roast.
Place the meat on a roasting rack in a roasting pan.
Put it into the oven for 15 minutes.
Lower the oven temperature to 350u0b0 and continue to cook for approximately 1 to 1 1/2 hours or until a meat thermometer registers 120u0b0 for rare or 145u0b0 for well done.
(Depends on how you like your beef.)
Remove the meat from the oven.
Cover it with foil (to retain the heat) and let it rest in a warm place for 15 to 20 minutes before carving.
(By doing this you allow the juices to remain in the roast; if you immediately start to carve the roast, the juices of the meat will run out and your roast won't be as juicy at the table.)