Ingredients
-
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
Directions
-
Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
-
Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.
-
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.
-
Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.
-
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 | 54% |
Vitamin C 0mg | 0% |
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.