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Oven Pot Roast

Oven Pot Roast

  • Prep

    15 m
  • Cook

    3 h
  • Ready In

    3 h 15 m
BECKYSMITH

BECKYSMITH

This is so easy and tastes great. It makes wonderful gravy while it's cooking.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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Reviews

BOXERMOM
851

BOXERMOM

2/6/2008

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 air sniffing and when my husband walked thru the door he said "Oh my God, that smells incredible!" Here is what I did differently: I added seasoned salt and garlic powder to the flour/pepper mixture. I roasted the meat in the same pan that I browned it in. I did not use the wine called for. Instead I deglazed the pan with a can of undiluted beef consumme. I also added halved potatoes and carrots to the pot for the last hour. They were perfect-not mushy. I can honestly say I will never make a pot roast any other way.

LIVING4HIM
461

LIVING4HIM

3/10/2005

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 didn't remove the meat to deglaze. After pouring the soup mixture over the roast I poured in a can of consommé. I upped my heat to 350 after the first hour. In the last hour and 10 minutes I added red potatoes and carrots. The consommé and flour from the meat made a slightly thick and full bodied gravy that was delicious over the meat slices and vegetables. I served this with a loaf of homemade bread and got rave reviews.

Chelsea LaVere
380

Chelsea LaVere

10/29/2006

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 onion soup since that's all I had. I had no vermouth, so I used the equal amount of water. I also rubbed some powdered garlic into the meat before flouring it. I also didn't cut off the fat before cooking since it added a bit of flavor (but definitely didn't serve it). I put carrots and potatoes in with the roast 2 hours after it was already in the oven. I let it cook for a total of 5 hours (give it take 20 minutes) at 275 degrees. Very tender and pulled apart nicely!

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