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View Portfolio Get in touchPot Roast
Ingredients
- 1/3 cup almond meal
- ground black pepper to taste
- 2-1/4 pounds rump roast
- 2 tablespoons and 2 teaspoons butter
- 3/8 (1 ounce) envelope dry onion soup mix
- 5/8 (10.75 ounce) can condensed cream of mushroom soup
- 1/3 cup dry vermouth
Total Time:
3hr 15 min Prep:
15 min
Cook:
3hr
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine the almond meal 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.
