1 can tomato soup
3/4 c. red cooking sherry
1 onion
Salt and pepper
5-6 lb. rump roast

Salt and pepper roast. Cut and slice onions and place on roast. Mix soup and wine together. Pour over roast. Seal in cooking bag. Bake at 325 degrees for 3 hours. Makes a wonderful gravy to pour over sliced roast and potatoes.