Oven Pot Roast

Rachel Lehman

This simple pot roast - browned in butter and baked in mushroom soup and vermouth - makes delicious gravy while it's cooking.

Modified from: Oven Pot Roast

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3 h 15 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Trim excess fat off the roast.
  3. In a large mixing bowl, combine the flour, black pepper, garlic powder and onion powder to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
  4. In a large dutch oven over medium/high heat, melt the butter and brown the roast on all sides.
  5. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine, and a generous dash of worcestershire; pour over roast.
  6. Cover and bake in preheated oven for 3 hours or until desired doneness.
  7. About 20-30 minutes before done, throw carrots in around beef.
  8. Serve topped with crispy fried onions.


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