Oven Pot Roast


This pot roast recipe made in the oven is so easy and tastes great. It makes a wonderful gravy while it cooks. White wine may be substituted for vermouth.

Prep Time:
15 mins
Cook Time:
3 hrs 15 mins
Total Time:
3 hrs 30 mins


  • 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


  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.

  3. 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.

  4. Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.

  5. 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 (per serving)

375 Calories
24g Fat
8g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 375
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 52%
Cholesterol 91mg 30%
Sodium 360mg 16%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 27g
Vitamin C 0mg 1%
Calcium 15mg 1%
Iron 2mg 13%
Potassium 475mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love