Ingredients
12
12 servings
- •0.5 cup all-purpose flour
- •ground black pepper to taste
- •3.5 pounds rump roast
- •0.25 cup butter
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •0.5 cup dry vermouth
- •0.5 (1 ounce) envelope dry onion soup mix
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.
Nutritional Facts
Per 12 servings
- Calories: 375
- Carbohydrate: 8g
- Fat: 24g
- Fiber: 0g
- Protein: 27g
- Sugar: 1g
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