Oven Pot Roast

Oven Pot Roast

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"This is so easy and tastes great. It makes wonderful gravy while it's cooking."
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3 h 15 m servings 375 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 772 Ratings

Most helpful positive review

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 ai...

Most helpful critical review

I've never used a rump roast for pot roast before, but thought I'd actually follow the recipe since so many people gave it such good reviews. I followed the recipe exactly and the meat was almo...

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 ai...

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 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 onio...

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 ...

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 sou...

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...

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,...

Great recipe. I increased the vermouth to 1 cup, added a soup can of water and increased the heat to 350 adding carrots, potatos and fresh green beans the last hour. You can use chuck roast an...

I've never had much success with making roasts. They always end up tough and hard to cut. This recipe was so easy, and everyone in the house LOVED it and raved over it. Out of 5 people, there ar...

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