With few ingredients, making this carrot salad is quick and simple. I adored the food that my granny frequently made. Now I make it in her honor, and it comes out almost as well.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 15 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 12 |
Ingredients
- ½ cup all-purpose flour
- ground black pepper to taste
- 3 ½ pounds rump roast
- ¼ cup butter
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup dry vermouth
- ½ (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.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 360 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Just put it in the oven and forget about it. This has become a family favourite. I use fresh onion and beef bullion rather than dry soup mix. I also add fresh mushrooms about an hour before the roast is ready.
Good
I never use chuck for anything but burgers and meatballs. Rump is and always will be the only cut of beef for pot roast. Followed the recipe exactly and it turned out perfect. No more boiling. I’ll get a picture next time. Allrecipes is my go to site for great ideas when I want to try something new and different.
I have made hundreds of pot roast. This was the best of all of them. The cream of mushroom soup makes a gravy that is absolutely incredible. I served it over Jasmine rice…..soooo Good!!! The best recipe yet!!!
Really enjoyed this recipe for pot roast. Very easy and the gravy was delicious.
This recipe is fantastic! Best roast I ever made. I did not have the wine, so I added 1.5 cans of beef broth. I did add my own seasonings (season salt and garlic powder) to the roast before coating it with flour to brown it. I used a whole packet of soup mix. It was tender and delicious! This is a keeper.
Delicious gravy. I used a 2-1/2 lb. inside blade roast. So tender and not stringy. Plenty for 5 people.
The BEST roast ever! So very very good. I did sautee onions with it while I was browning the meat in a Cast Iron skillet. I kept it in the skillet when cooking it in the oven. Perfect cooking time and temperature at 325.
Very Good. I did not any Lipton soup mix so I substituted a can of Campbells Beefy Mushroom soup. All else was the same.
This came out AMAZING! I tweaked it a little bit though…instead of white wine or vermouth, I used a homemade spiced Riesling. I also deglazed my pan with the spiced Riesling and used that over the toast as well. Gives it a wonderful German-flair taste! Served it with smashed potatoes and green beans!
I’ve been looking for the perfect pot roast recipe for a while. All the crockpot ones I made seemed to be lacking something or the meat tasted too overdone despite following exact directions. THIS was amazing. I didn’t alter it at all, but did throw in carrots, some small potatoes and one onion the last hour as someone else had recommended. My new go to pot roast recipe!
I added my own yumminess to this such as tripling the cream of mushroom soup & adding cream of celery soup. Used red wine & tenderized the meat with tenderizer & worstcheshire sauce for about 2 & 1/2 hours beforehand. I added garlic powder, garlic pepper, & Uncle CHRIS steak seasoning to the dry mixture too. We like a lot of gravy so it came out perfect!
This recipe makes an awesome pot roast. The beef is tender & flavorful; the gravy so good. I did not have vermouth, so I substituted a dry red wine. So good!
Omg. This is the best pot roast recipe ever. So tender. This recipe is a keeper. Next time i’ll use a teeny bit less butter because i dont think it needs 1/4 cup and wont really alter the flavour too much.
I used white wine vinegar instead of vermouth. So I used 1 envelope of onion soup, 2 cans of cream of mushrooms and 1 1/2 cups of white wine vinegar. It was too thick that’s why I added more white wine vinegar. Will let you know later how good it was.
Very good. I made a half batch for just my husband and myself. Used the leftover ‘glaze’ to make gravy. Put carrots in at the last 75 minutes of cooking. Perfect. Not mushy. Made in my Pampered Chef Stone Dutch Oven. Very yummy.
Rave reviews from friends over this ultimate comfort food; it started us reminiscing about our favorite dishes that mom used to make. As others suggested, I turned the temp down and cooked a little longer, and added potatoes, carrots and rutabaga during the last hour of cooking. I cooked at 300 for about 4 hours.
My 3rd time using this recipe and it is always perfect. Tried other recipes. This is still my go to its the best.
Omg…this was outstanding. I prepared the roast in flour and seared in butter. Then I declared the pan with the wine. I only had white cooking wine so I used that. Then I stirred in the onion soup mix and cream of mushroom soup in the pan and poured that over the roast. I used foil then baked at 275 for 3 hours…I added my veggies the last hour and they were perfect. The gravy is so good…this is my new roast recipe for sure.
Fabulous. Three bites in my husband asked me to make this again next week. I had a 2.75 lb eye of round. I mixed Montreal seasoning with the flour. I browned it in butter but the butter burned so I drained the pot after browning. I added the wine to the pot and then the onion soup mix, the mushroom soup, a cup of water with a tsp of beef Better than Bullion, a tsp each of Worcestershire and horseradish. Added the beef and spooned the sauce over the meat. I cooked it at 300* for 3 and a half hours. I added quartered Yukon gold potatoes and carrots at the 2 hour mark. I’ve been making pot roast for 50 years. This is number one!
Delicious!! I followed the recipe plus the most common tweaks suggested by other reviewers, and the roast turned out perfectly seasoned and very tender! The gravy was super-savory-delish, served on top of garlic smashed potatoes, and our side was sautéed spinach, grape tomatoes and garlic. A fantastic dinner! Thanks for the great recipe!