4 tea bags
2 c. water
1 onion, sliced
1 can beefy mushroom soup

Brown roast on both sides in skillet. Place roast in pan, set oven to 375 degrees. Make a strong tea using tea bags and water. Let steep for 10 minutes. Pour tea over roast. Add onion, salt and pepper to taste. Bake 1 hour.

Pour beefy mushroom soup over roast, dilute soup with 1 can of water. Put back in oven and add more water if necessary. Bake 1 hour more, will fall apart. It will be tender and juicy.

The tea tenderizes the meat.