Mary'S Pot Roast - cooking recipe

Ingredients

4 lb. eye of round
1 can tomato soup
1/2 c. stewed tomatoes
1 small onion, chopped
2 stalks celery, chopped
1 small can mushrooms, sliced
1/2 c. cooking sherry or brandy
2 Tbsp. butter

Preparation

Heat butter in heavy pan with cover.
Pepper meat (do not salt); brown meat on all sides (tomato soup gives you all the salt).
Add onions and celery; saute until onion is limp.
Dilute tomato soup with wine; pour over meat and onion mixture.
Bake in 350\u00b0 oven (with cover).
Baste frequently.
Last 1/2 hour of baking, remove cover from pan.
Add mushrooms and bake.
Remove meat; cool and slice.