Oven Pot Roast

This pot roast recipe made in the oven is browned in butter and baked in a delicious gravy of mushroom soup and vermouth for an easy weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 30 mins
• Calories: 375 Calories

Ingredients

• ground black pepper to taste
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 0.25 cup butter
• 0.5 cup all-purpose flour
• 3.5 pounds rump roast
• 0.5 cup dry vermouth
• 0.5 (1 ounce) envelope dry onion soup mix

Recipe Instructions

Step 1

Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.

Step 2

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 3

Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.

Step 4

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.

Step 5

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).