Supreme Pot Roast

Supreme Pot Roast
4 lb Beef round tip roast
2 tb Cooking fat
Salt
Pepper
1/2 c Onion; chopped
10 1/2 oz Condensed golden mushroom soup
1/4 c Water
2 tb Dry sherry wine
8 sm Carrots; scraped
2 md Potatoes; pared and quartered

In a Dutch oven, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Cook onion in drippings remaining in pan until soft but not browned; stir often. 3. Add soup, water, and wine; mix well. Return meat to pan. 4. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. 5. Add carrots and potatoes during the last 35 minutes of cooking. 6. Skim off any excess fat. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7. Slice meat and serve with vegetables and sauce.