Pothead Pot Roast - cooking recipe

Ingredients

1 (3 to 4 lb.) rump roast
1 (8 oz.) can tomato sauce
1/2 c. water
1/2 c. red wine or sherry
1 packet dry onion soup

Preparation

Salt and pepper pot roast; brown on all sides in 1 tablespoon oil.
Mix the rest of the ingredients together and pour over roast.
Cover and bake at 300\u00b0 for 3 hours.
Serves 4 to 6 people.