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
- all-purpose flour: 0.5 cup
- ground black pepper: (to taste)
- ½ pounds rump roast: 3 piece
- butter: 0.25 cup
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- dry vermouth: 0.5 cup
- dry onion soup mix: 0.5 envelope (1 ounce envelope)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.
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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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Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.
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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.
