3 1/2 lb. beef round rump roast
3 tbsp. Worcestershire sauce
3 (10 oz. ea.) cans cream mushroom soup
1 (14 oz.) can sliced mushrooms
3 pkgs. dry onion soup mix (Lipton)

Sprinkle Worcestershire sauce over the meat. Mix together mushroom soup, mushrooms (do not drain) and onion soup mix. Spread over the meat.

Bake at 350°F for 3 1/2 to 4 hours or until tender.

Note: This makes its own gravy.