• ½ cup all-purpose flour
  • ground black pepper to taste
  • 3 ½ pounds rump roast
  • ¼ cup butter
  • ½ (1 ounce) envelope dry onion soup mix
  • 1 (10.75 ounce) cancondensed cream of mushroom soup
  • ½ cup dry vermouth
  • Directions

  • Step 1

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


  • Step 2

    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.

  • Step 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.

  • Step 4

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

  • Step 5

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

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