Place onions in roasting pan. Top with meat. Mix soup, wine, catsup, sugar & onion soup mix; pour over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent. Bake at 350° for 31/2 to 4 hours or until meat is tender. Let stand, covered, 10 minutes before slicing to serve. Serve with meat drippings. Make-Ahead: Recipe can be prepared 1 to 2 days in advance. Roast & slice meat as directed. Return meat to roasting pan; cover with meat drippings. Cover. Refrigerate. When ready to serve, reheat, covered, in 350 degree oven for 1 hour or until thoroughly heated.
Thanks to Angela Ross and www.backofthebox.com