Oven Pot Roast Recipe

Ingredients
<br>- 1/2 cup all-purpose flour
<br>- ground black pepper to taste
<br>- 3 1/2 pounds rump roast
<br>- 1/4 cup butter
<br>- 1/2 (1 ounce) envelope dry onion soup mix
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br>- 1/2 cup dry vermouth
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 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.
<br>step 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.
<br>step 4: In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
<br>step 5: Cover and bake in preheated oven for 3 hours or until desired doneness.
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Ingredients
- 1/2 cup all-purpose flour
- ground black pepper to taste
- 3 1/2 pounds rump roast
- 1/4 cup butter
- 1/2 (1 ounce) envelope dry onion soup mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup dry vermouth

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 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.
step 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.
step 4: In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
step 5: Cover and bake in preheated oven for 3 hours or until desired doneness.

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