Preheat oven to 350. Spread golden mushroom soup on bottom of 9" x 13" baking pan. Place roast on top of soup. Mix 1/2 C Cooking Sherry and 1/2 C Beef Consomme together and pour a small amount on top of the roast. Shake soup mix on top of roast and gradually add the rest of the wine/consomme. Spread soup evenly if possible. Cover with foil. You can add vegetables if you like about an hour before time is up (I usually just add potatoes). In some cases, the roast may need to stay in the oven a while longer but should not be more than 1/2 hour more.