This roast recipe made me famous among friends and family, and it is so easy, it's ridiculous!
1 (3- to 4-lb.) chuck or rump roast
1/4-C. butter or margarine, melted
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 C. dry white wine
1 (4.5 oz.) jar whole mushrooms, undrained
Dredge roast in flour and pepper. Brown roast in butter in a heavy skillet; place roast in a 4-qt. casserole dish with lid. Combine soup mix, mushroom soup and wine; pour over roast. Cover and bake at 325 for 2-1/2 hours. Pour mushrooms over roast and bake an additional 30 minutes.
The gravy this makes is insanely good!