| Melt margarine in a large Dutch oven. Sauté roasts until brown on all sides. Remove to plate. Add onions and mushrooms; sauté over medium heat. Sprinkle flour over onions and mushrooms. Add wine, soup and water; stir well. Add salt and pepper. Return meat to pan. Bake covered at 325° for 1 1/2 hours. Reduce heat to 275° and continue baking for 1 hour. Refrigerate to cool meat before slicing. Reheat and serve warm with French bread or roll. | 
