|Veal shoulder/Rump roast||3 Pound|
|Marjoram||1⁄4 Teaspoon, powdered|
|Condensed golden mushroom soup||10 1⁄2 Ounce (1 Can)|
In 3 or 4-quart casserole, place meat bone side down.
Sprinkle with salt and marjoram.
Spoon soup over top.
Cook, covered, 27 minutes or until meat thermometer registers 150° (will increase to 170° during standing), turning meat twice.
Let stand, covered.