Rating: 4.5 stars
926 Ratings
  • 5 star values: 738
  • 4 star values: 132
  • 3 star values: 41
  • 2 star values: 11
  • 1 star values: 4

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

Recipe Summary

cook:
3 hrs
total:
3 hrs 15 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

  • 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.

  • In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.

  • Cover and bake in preheated oven for 3 hours or until desired doneness.

Nutrition Facts

375 calories; protein 27.2g; carbohydrates 7.8g; fat 24.3g; cholesterol 90.9mg; sodium 360.1mg. Full Nutrition
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