Burgundy Roast Beef - cooking recipe

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)

Preparation

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