1 (4 to 5) lb. roast (round or rump)
1 (22 oz.) can condensed cream of mushroom soup (family size)
1 pkg. onion soup mix (Lipton)
3 medium onions, quartered (optional)
1 cup water (may substitute 1/2 cup wine & 1/2 cup water or 1 can beer)

Place all ingredients in a Dutch oven with a tight lid if available. If not, double wrap in heavy duty aluminum foil, being careful to seal the edges tightly and place in baking dish for support.

Place in 325°F oven for at least 4 1/2 hours. May be allowed to cook all day at 300°F if tightly sealed. Meat can be frozen at time it is placed in the oven.

Remove from oven and let stand 15 minutes before slicing. Pour off mushroom soup mix for gravy.

Submitted by: Ken Procopio