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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
- ½ cup all-purpose flour
- ground black pepper to taste
- 3 ½ pounds rump roast
- ¼ cup butter
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup dry vermouth
- ½ (1 ounce) envelope dry onion soup mix
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.
Step 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.
Step 4
Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 375 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat10g | 52% |
| Cholesterol91mg | 30% |
| Sodium360mg | 16% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein27g | |
| Vitamin C0mg | 1% |
| Calcium15mg | 1% |
| Iron2mg | 13% |
| Potassium475mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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