3-3 1/2 lb. boneless pot roast
Salt
Pepper
1 pkg. dry onion soup mix
1 can cream of mushroom soup
1 c. red wine
1 c. water
1/3 c. flour
1/2 lb. sliced mushrooms
10-12 pastry shells

Sprinkle meat with salt and pepper. Place in large Dutch oven. Add soup mix, mushroom soup, wine and water. Cover and simmer 3-4 hours or until meat is tender. Remove meat and cut into chunks or shred. Before placing meat back into juices, mix flour into juices and bring to boil to make gravy consistency. Add mushrooms and meat. Heat thoroughly. Serve over pastry shells.