Pot Roast - cooking recipe

Ingredients

3 to 5 lb. roast
1 envelope Lipton dry onion soup
1 can cream of mushroom soup
4 Tbsp. brown sugar
4 Tbsp. red wine vinegar

Preparation

Mix ingredients together.
Pour over roast and bake (covered tightly) at 225\u00b0 for 4 to 6 hours.
Makes a delicious gravy which can be thickened with a little cornstarch dissolved in cold water.