Oven Pot Roast recipe

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Ingredients

½ cup all-purpose flour
ground black pepper to taste
3 ½ pounds rump roast
¼ cup butter
½ (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup dry vermouth

Nutrition Info

375.4 calories
carbohydrate: 7.8 g
cholesterol: 90.9 mg
fat: 24.3 g
fiber: 0.2 g
protein: 27.2 g
saturatedFat: 10.3 g
servingSize: -
sodium: 360.1 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.

  3. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.

  4. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine, pour over roast.

  5. Cover and bake in preheated oven for 3 hours or until desired doneness.

Recipe Yield

12 servings

Recipe Note

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

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