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Oven Pot Roast

SUBMITTED BY: BECKYSMITH      PHOTO BY: STREETCAR

"This is so easy and tastes great. It makes wonderful gravy while it's cooking."
PREP TIME  15 Min
COOK TIME  3 Hrs
READY IN  3 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

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. Place in a 4 quart casserole dish with lid.
  4. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
  5. Cover and bake in preheated oven for 3 hours or until desired doneness.

Wine Tip

Try with a  California red wine  like Cabernet Sauvignon, Merlot or Syrah.

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2005 by LIVING4HIM
Easy. Delicious. Satisfying. After browning the meat in a Dutch oven (used this from browning and roasting) I deglazed the pan with 1/2 cup white wine. (The same wine I used instead of Vermouth.) I didn't remove the meat to deglaze. After pouring the soup mixture over the roast I poured in a can of consommé. I upped my heat to 350 after the first hour. In the last hour and 10 minutes I added red potatoes and carrots. The consommé and flour from the meat made a slightly thick and full bodied gravy that was delicious over the meat slices and vegetables. I served this with a loaf of homemade bread and got rave reviews.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2003 by TPCHOMOUT
This is the best tasting pot roast I ever had! So moist and juicy cooked in a rich gravy sauce. I also added one can of french onion soup mix and used a dry white wine instead of dry vermouth. I added cut up carrots, red potatoes, and onions to make a complete meal. Very easy to make!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2006 by Jasmine N.
Incredible pot roast. I have made this twice so far, as a matter of fact I have a roast made with this recipe in the oven as I type this. I seasoned my flour with a teaspoon on garlic powder, a teaspoon of salt and a teaspoon on paprika. I put slits in my rump roast and added garlic like some of the others did. I also substituted cream of celery soup because the cream of mushroom always ends up tasting tinny and has a strong tapioca flavor to it and sherry in place of the vermouth. I cut 2 large turnips into quarters and sliced a bermuda onion into thick slices and arranged that around my roast before cooking. SinceI like my pot roast cooking all day, I lowered the heat to 250 degrees and cooked it for 5 hours. The end result is a tender roast with a very savory gravy.

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 379

  • Total Fat: 24.7g
  • Cholesterol: 91mg
  • Sodium: 384mg
  • Total Carbs: 7.8g
  •     Dietary Fiber: 0.3g
  • Protein: 27.2g

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