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Oven Pot Roast

See how to make a simple pot roast baked with mushroom soup and vermouth. See more

READY IN 3+ hrs

Oven Pot Roast

Read Reviews (519)

"This is so easy and tastes great. It makes wonderful gravy while it's cooking." — BECKYSMITH

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Original recipe makes 12 servings Change Servings

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

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Directions

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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PREP 15 mins
COOK 3 hrs
READY IN 3 hrs 15 mins

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This is "THE BEST" pot roast recipe on this site. I would give this 10+ stars, just for the smell alone while it was cooking. I mean I swear...the dog kept walking around with his nose in the air sniffing and when my husband walked thru the door he said "Oh my God, that smells incredible!" Here is what I did differently: I added seasoned salt and garlic powder to the flour/pepper mixture. I roasted the meat in the same pan that I browned it in. I did not use the wine called for. Instead I deglazed the pan with a can of undiluted beef consumme. I also added halved potatoes and carrots to the pot for the last hour. They were perfect-not mushy. I can honestly say I will never make a pot roast any other way.

—BOXERMOM

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Most Helpful Critical Review

Sep 19, 2011

OK, but not so good that I'll make again. Too much flour, gravy too thick, not enough seasoning. Don't get me wrong, it's tasty. But nothing special.

—TORTUGAS2X

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639 Ratings

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Mar 10, 2005

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.

—LIVING4HIM

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Oct 29, 2006

I got the thumbs up from the friends about the pot roast! I couldn't give it a 5 because I changed some stuff in it... but it's definitely 5-star quality. I used onion gravy mix instead of onion soup since that's all I had. I had no vermouth, so I used the equal amount of water. I also rubbed some powdered garlic into the meat before flouring it. I also didn't cut off the fat before cooking since it added a bit of flavor (but definitely didn't serve it). I put carrots and potatoes in with the roast 2 hours after it was already in the oven. I let it cook for a total of 5 hours (give it take 20 minutes) at 275 degrees. Very tender and pulled apart nicely!

—Chelsea LaVere

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Dec 09, 2006

It was delicious and easy! I did make a few modifications based on other's input. Once the meat was browned, I rubbed minced garlic all over. And, since I'm not a fan of cream of mushroom soup (although I love mushrooms), I used low sodium cream of celery soup and instead of the dry onion soup, I used 1 packet of dry onion with mushroom soup. I also used a zinfandel wine. Forty-five minutes before removing from the oven I added carrots. This was definitely a tops with my family. It was served with mashed potatoes, green beans and fresh baguettes. Thank you for sharing your recipe.

—His Wife

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Mar 10, 2006

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.

—Jasmine N.

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Sep 27, 2003

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!

—TPCHOMOUT

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Feb 14, 2006

Best pot roast recipe I ever ate! I made it with a very lean roast, a top round roast, and it was delicious! Thanks for the recipe. I also made it in a crockpot instead of the oven before work, and I did pan sear it like it called for.

—KARKAR0825

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Nutrition

Calories
375 kcal
19%

Carbohydrates
7.8 g
3%

Cholesterol
91 mg
30%

Fat
24.3 g
37%

Fiber
0.2 g
< 1%

Protein
27.2 g
54%

Sodium
360 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven Pot Roast

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 375
Calories from Fat: 219

% Daily Value *
Total Fat 24.3g 37 %
Saturated Fat 10.3g 52 %
Cholesterol 91mg 30 %
Sodium 360mg 14 %
** Potassium 475mg 13 %
Total Carbohydrates 7.8g 3 %
Dietary Fiber 0.2g < 1 %
Protein 27.2g 54 %
Sugars 1.2g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 24 %
** Thiamin 17 %
Niacin 77 %
** Vitamin B6 34 %
** Magnesium 11 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.