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Pot Roast


  • 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


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
  5. Cover and bake in preheated oven for 3 hours or until desired doneness.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.