4 - 5 lb. top round or boneless rolled rump roast
1/2 c. light dry sherry
3/4 lb. lrg. sweet onion, sliced
2 tbsp. Worcestershire sauce
1/2 c. butter
1 1/2 tbsp. lemon juice
1/2 tsp. salt
8 oz. can sliced mushrooms
3 beef bouillon cubes dissolved in 1 1/2 c. hot water

Bake roast in covered roaster at 325°F for 3 - 4 hour or until done.

In large skillet heat butter and sauté onions until tender. Add sherry, worcestershire sauce, lemon juice, salt, mushrooms, bouillon liquid and roast juices. Simmer for 5 minutes.

After meat is done cooking, slice meat thinly and put the slices in a slow cooker. Pour above liquid over the meat slices. Refrigerate meat and liquid overnight. The day you are ready to serve, just heat in the slow cooker until warm.