Rolled Boston Roast(Jewish Brisket Or Chuck) - cooking recipe

Ingredients

5 lb. meat
2 pkg. dry onion soup (Lipton)
2 c. Rose wine (red)

Preparation

I use rolled roast or rump roast.
Cook the day before you plan to serve.
Remove net or string from meat.
Place in pan. Put soup mix and wine over meat; cover and bake at 300\u00b0 for 5 to 6 hours.
Halfway through, turn roast over.
Remove meat; skim off grease.
Slice meat thin.
Store in juice overnight.
Warm in juice to serve.