Oven Pot Roast
Oven Pot Roast"This is so easy and tastes great. It makes wonderful gravy while it's cooking."
Original recipe yield: 12 servings.
Prep Time:15 Minutes
Cook Time:3 Hours
INGREDIENTS:
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
DIRECTIONS:
( 1 ) Preheat oven to 325 degrees F (165 degrees C).
( 2 ) 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.
( 3 ) In a large pot over medium/high heat, melt the butter and brown the roast on all sides.
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
DIRECTIONS:
( 1 ) Preheat oven to 325 degrees F (165 degrees C).
( 2 ) 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.
( 3 ) In a large pot over medium/high heat, melt the butter and brown the roast on all sides.
( 4 ) Place in a 4 quart casserole dish with lid.
( 5 ) In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
( 6 ) Cover and bake in preheated oven for 3 hours or until desired doneness.
( 5 ) In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
( 6 ) Cover and bake in preheated oven for 3 hours or until desired doneness.
posted by jennifer3998 at 6:00 PM
2 Comments:
Are all of these recipes your original creations? They look great!
Very nice blog! Found you through blogexplosions.
You may check out my cooking blog if you'd like!
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