4 lb. rump roast
1 (10 1/2 oz.) can mushroom soup
1 c. burgundy wine
1 lg. onion, chopped or sliced
1 sm. clove garlic, crushed
2 tbsp. chopped parsley
Salt & pepper
4 or 6 med. potatoes, peeled & quartered
4 med. carrots (or 6), quartered

Place meat in Dutch oven or small roaster. Blend soup and wine and pour over meat. Add onion, garlic, parsley, salt and pepper. Cover and bake at 325 degrees for 5 hours. Put potatoes and carrots in pan last hour of roasting. Serve the soup sauce over sliced meat. Serves 6.