Elephant Stew

3 1/2 lb boneless elephant (or heel
-of)- boneless round beef roast
10 oz can of tomato soup
1 1/2 of-a-soup can of
-lambrusco wine,or sweet ve
1 pk onion soup mix
8 oz can of mushrooms,Drained
Cut the roast into serving size pieces to accommodate 4, perhaps 5
people. Arrange meat pieces in 2 1/2 qt. baking dish and combine
remaining ingredients. Pour over beef -- or elephant as you wish --
and seal in foil, or cover with a tight fitting lid. Bake at 375
degrees F. -- for 20 minutes. Reduce temperature at once to 275
degrees F. -- and let it bake undisturbed for 3 1/2 to 4 hours or
till meat is fork-tender. Serve with sliced buttered carrots, baked
potatoes and a tossed green salad for 4.