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Mom's Oven Pot Roast Recipe

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This recipe for Mom's Oven Pot Roast is from TSA FLL Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup of all-flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1 envelope of "Lipton's" dry onion/mushroom mix
1 (10.75 oz) can condensed cream of mushroom soup
1/2 cup dry vermouth
Directions:
Directions:
Preheat oven to 325º F (165º 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 med/high heat, melt butter and brown roast on all sides. Place in a casserole dish.
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 3hrs or until desired doneness.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15mins
Personal Notes:
Personal Notes:
Don't forget to let the meat rest before cutting.

 

 

 

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