4 to 4 1/2 lb. beef (rump roast)
1 can beef broth
1 c. red wine
1 can cream of mushroom or celery soup

Brown beef and onion. Add beef broth. Bake, covered, 1 1/2 hours at 350°. Add wine and continue baking for 2 hours. Add soup the last hour of baking. Very good served over noodles or rice.