4 to 6 lb. shoulder or rump roast
1 can cream of mushroom soup, undiluted
1/2 c. sherry
1 c. sliced fresh mushrooms (optional)
Salt and pepper to taste

Lightly salt and pepper roast. Place into uncovered roasting pan. Bake at 325 degrees for 1 1/2 hours. Pour sherry and soup mixed with mushrooms over roast. Cover and bake 1 hour. Gravy is made when roast is removed. Serve with noodles. Yield: About 8 to 10 servings.