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Oven Pot Roast
Oven Pot Roast
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Savoury pot roast in rich mushroom-vermouth gravy, cooked to perfection in the oven for a simple, flavorful meal.
Ingredients:
  • ground black pepper to taste
  • 3.5 pounds rump roast
  • 0.25 cup butter
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 0.5 cup dry vermouth
  • 0.5 (1 ounce) envelope dry onion soup mix
Instructions:
  • Preheat the oven to 325°F (165°C) for a perfect bake.
  • In a large bowl, mix flour and black pepper together. Coat the rump roast generously in the seasoned flour mixture, ensuring even coverage. Shake off any excess flour.
  • In a large pot over medium-high heat, melt butter until sizzling. Brown the roast on all sides in the butter, then transfer it to a 4-quart casserole dish with a lid.
  • Mix condensed soup, vermouth, and soup mix in a small bowl, then pour the mixture over the roast.
  • Bake in the preheated oven covered until perfectly cooked to your liking, about 3 hours. Use an instant-read thermometer to ensure the center reaches at least 145 degrees F (63 degrees C) for a beautifully medium doneness.

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