4 lbs. rump roast
3 onions, sliced over the roast
3 cloves garlic, sliced sm.
2 tbsp. Italian seasoning
Salt & pepper
1/2 c. water

Put in oven. Bake 2 hours at 325 degrees. Cool, slice very thin. Add:

1 c. water
2 beef bouillon cubes
2 1/2 c. Gallo wine
1 jar La Choy brown gravy sauce

Cook in 1 tablespoon butter and 1 pound fresh mushrooms. Put all together and simmer 3 hours on stove top.