3-4 lb. rump roast, block or rolled
1 (10 1/2 oz.) can cream of mushroom soup
1 c. burgundy wine
1 onion, finely chopped
1 sm. clove garlic, crushed
2 tbsp. chopped parsley, fresh or dried
4 med. size potatoes, peeled & quartered
4 med. size carrots, quartered

Place meat in Dutch oven or small roaster. Blend soup and wine, pour over meat. Add onion, garlic and parsley. Cover and bake at 325 degrees for approximately 4 hours. If carrots and potatoes are to be added, put in roaster the last hour. Serve the soup sauce as the gravy. Delicious.

NOTE: I buy a carafe of wine and keep in refrigerator between making the roast. No cork to worry about.