3-4 lb. rump roast
3 tbsp. vinegar
1 can Campbell's French onion soup

Place meat in Dutch oven and sprinkle with vinegar. Season with salt and pepper. Brown uncovered for 1 hour at 350 degrees. Add can of onion soup. Cover and bake 3 to 3 1/2 more hours at 300 degrees. Check last hour. If dry, add water.