Beef Pot Roast With Mushroom Soup-wine Gravy

A Beef Pot Roast With Mushroom Soup-wine Gravy made in a cast iron dutch oven is something you will never regret making

4 lb  Beef round tip roast
2 tb  Cooking fat
Salt
Pepper
1 md  Onion; thinly sliced
10 1/2 oz  Cream of mushroom soup
3/4 c  Burgundy wine
2 tb  Finely chopped parsley
1/8 ts  Garlic powder
1/4 c  Flour; for gravy

In a Dutch oven, , brown meat in fat. Season
with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add mushroom soup, wine, parsley, and garlic powder; mix well.
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook
in a 325 degree F oven for same amount of time).
Turn meat once to cook it evenly throughout. When done, remove meat and keep
warm.
For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1
minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to
liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3
minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
Slice meat; serve gravy separately, or spoon over meat.