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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Oven Pot Roast Recipe

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This recipe for Oven Pot Roast is from The Dinner Table, 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 all-purpose flour
Ground black pepper to taste
3 1/2 pounds rump roast or chuck roast
1/4 C. olive oil
1 envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry red wine
1/2 cup beef broth
3 medium potatoes, peeled and cut in half
3 carrots, chunked
2 large onions, peeled and quartered

Directions:
Directions:
Peheat oven to 350 degrees. 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, add the olive oil and brown the roast on all sides. Remove the meat to a platter, and deglaze the pot with the beef broth. Place the meat in the deglazed pot. In a small bowl, combine the soup mix, mushroom soup, and red wine; pour over roast. Cover and roast for 2 hours. Add the vegetables and cook until vegetables are tender, about 1 more hour. Serves 6.

Personal Notes:
Personal Notes:
This is my all time winter comfort food. Nice and hardy!

 

 

 

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