Description
This is so easy and tastes great. It makes wonderful gravy while it’s cooking.
Ingredients
- ½ cup all-purpose flour
- ground black pepper to taste
- 3 ½ pounds rump roast
- ¼ cup butter
- ½ (1 ounce) envelope dry onion soup mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup dry vermouth
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.
- Melt butter in a large pot over medium-high heat. Brown roast in melted butter on all sides. Place in a 4-quart casserole dish with lid.
- Combine condensed soup
- vermouth
- and soup mix in a small bowl; pour over roast.
- Cover and bake in the preheated oven until desired doneness
- about 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium doneness.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Servings: 12