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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
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Preheat the oven to 325 degrees F (165 degrees C).
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Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.
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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.
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Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.
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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.
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- ½ cup all-purpose flour
