This pot roast recipe made in the oven is so easy and tastes great. It makes a wonderful gravy while it cooks. White wine may be substituted for vermouth.
Ingredients
- 0.5 cups all-purpose flour
- ground black pepper to taste
- 3.5 pounds rump roast
- 0.25 cups butter
- 1 can condensed cream of mushroom soup , 10.5 ounce
- 0.5 cups dry vermouth
- 0.5 envelopes dry onion soup mix , 1 ounce
Instructions
-
1
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
-
2
Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.
-
3
Melt butter in a large pot over medium-high heat. Brown roast in melted butter on all sides. Place in a 4-quart casserole dish with lid.
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4
Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.
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5
Cover and bake in the preheated oven until desired doneness, about 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium doneness.
Nutrition Facts
Per serving
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