Oven Pot Roast
From Tivomaniac 8 years ago
- 3.25 hours to make
- Serves 12
Okay this one makes it's own gravy and is also from another web site but I've refined it over the years so I'll put the alternate ingredients in the recipe as well. I get asked to make this all the time.
Ingredients
- 1/2 cup all-purpose flour ground black pepper to taste shopping list
- 3 1/2 pounds rump roast shopping list
- 1/4 cup butter shopping list
- 1/2 (1 ounce) envelope dry onion soup mix shopping list
- 1 (10.75 ounce) can condensed cream of mushroom soup (I use roasted garlic mushroom soup mix and I use 2 cans) shopping list
- 1/2 cup dry vermouth (I use a hearty red wine, dry white wine also works and if you double the soup add more wine too) shopping list
- 1 Onion sliced (original does not call for this) shopping list
- 8-16 oz mushrooms sliced (original does not call for this) shopping list
How to make it
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
- If you choose to add the onion and mushrooms now is the time to scatter them on top.
- Cover and bake in preheated oven for 3 hours or until desired doneness.
People Who Like This Dish 3
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