Burgundy Roast Beef

Ingredients

  • 4 pounds rump roast
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1/2 cup Burgundy wine
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) jar sliced mushrooms, drained (optional)

Directions

Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.

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Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.

Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.

Fold the foil over the roast and crimp edges together to seal.

Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.

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