1 (3 to 4 lb.) pot roast
1 can cream of mushroom soup
1/2 c. red or Burgundy cooking wine
1/2 c. water
1 pouch dry onion soup mix

Preheat oven to 325°. Mix last 4 ingredients in a roaster. Add roast and coat with liquid. Cover well and bake for 5 hours, flipping roast halfway through. Remove roast. Use dripping for gravy.