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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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This is so easy and tastes great. It makes wonderful gravy while it's cooking. Ingredients:
1/2 cup all-purpose flour |
ground black pepper to taste |
3 1/2 pounds rump roast |
1/4 cup butter |
1/2 (1 ounce) envelope dry onion soup mix |
1 (10.75 ounce) can condensed cream of mushroom soup |
1/2 cup dry vermouth |
Directions:
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.
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