Description

Ever dreamed of serving a tender, juicy roast that falls apart with every bite, filling your home with cozy aromas? Oven Pot Roast is the ultimate comfort food, perfect for family dinners or special occasions. This classic dish is simple to prep, yet tastes like you spent all day in the kitchen.

Ingredients

Scale

For the Roast:
- ½ cup all-purpose flour
- Ground black pepper, to taste
- 3 ½ pounds rump roast
- ¼ cup butter
For the Sauce:
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ½ cup dry vermouth
- ½ (1-ounce) envelope dry onion soup mix

Why These Ingredients Matter

Flour and Black Pepper: Create a seasoned coating that helps seal in the roast’s juices when browning.
Rump Roast: A budget-friendly, flavorful cut that becomes tender when slow-cooked.
Butter: Adds richness and helps brown the roast for a deep, caramelized flavor.
Cream of Mushroom Soup: Provides a creamy, savory base for the sauce.
Dry Vermouth: Adds a subtle, tangy depth to the sauce, balancing the richness.
Onion Soup Mix: Brings bold, savory onion flavor with minimal effort.

Substitutions and Variations

Rump Roast: Swap with chuck roast, bottom round, or brisket for similar results.
Flour: Use gluten-free flour or cornstarch for a gluten-free version.
Butter: Replace with olive oil or vegetable oil for a dairy-free option.
Cream of Mushroom Soup: Substitute with cream of celery soup or a homemade white sauce with mushrooms.
Dry Vermouth: Use white wine, chicken broth, or apple juice for a non-alcoholic option.
Onion Soup Mix: Make your own with dried onion flakes, garlic powder, and a pinch of salt.
Add Veggies: Include potatoes, carrots, or celery in the casserole dish for a one-pot meal.

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Instructions

Step 1: Prep the Ingredients

Preheat your oven to 325°F (165°C).
In a large bowl, mix ½ cup flour with ground black pepper to taste.
Pat the 3 ½-pound rump roast dry with paper towels.

Tip: Prepping the roast and sauce ingredients ahead makes the process quick and smooth.

Step 2: Dredge and Brown the Roast

Coat the Roast: Dredge the rump roast in the flour-pepper mixture, covering all sides evenly. Shake off excess flour.
Melt Butter: In a large pot over medium-high heat, melt ¼ cup butter.
Brown the Roast: Add the roast to the pot and brown on all sides, about 2-3 minutes per side, until golden and crusty.

Tip: Browning adds flavor, so don’t skip this step! Turn the roast with tongs for even cooking.

Step 3: Prepare the Sauce

In a small bowl, mix 1 can cream of mushroom soup, ½ cup dry vermouth, and ½ envelope dry onion soup mix until smooth.

Tip: Stir well to ensure the onion soup mix is evenly distributed.

Step 4: Assemble and Bake

Transfer Roast: Place the browned roast in a 4-quart casserole dish with a lid.
Add Sauce: Pour the mushroom soup mixture over the roast, ensuring it’s fully covered.
Bake: Cover the dish with the lid and bake in the preheated oven for about 3 hours, until the roast is tender. An instant-read thermometer inserted into the center should read at least 145°F (63°C) for medium doneness.

Tip: Check the roast at 2.5 hours. If you want it more tender (fall-apart), cook closer to 3.5 hours.

Step 5: Rest and Serve

Let the roast rest in the dish for 10 minutes before slicing or shredding. This keeps it juicy and makes slicing easier.