Burgundy Roast Beef

4 pounds rump roast

1 (10.75 ounce) can condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

½ cup Burgundy wine

2 tablespoons all-purpose flour

1 (8 ounce) jar sliced mushrooms, drained

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.