Oven Pot Roast

This simple pot roast - browned in butter and baked in mushroom soup and vermouth - makes delicious gravy while it's cooking.

Rated 4.7 from 670 votes

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

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.

Cover and bake in preheated oven for 3 hours or until desired doneness.

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