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Oven Pot Roast
Ingredients:
1 (3 to 4 lb.) chuck or rump roast
Flour
Pepper
1/4 c. butter, melted
1/2 envelope dry onion soup mix
1 can cream of mushroom soup, undiluted
1/2 c. dry Vermouth or white wine
1 jar whole mushrooms, undrained
1 (3 to 4 lb.) chuck or rump roast
Flour
Pepper
1/4 c. butter, melted
1/2 envelope dry onion soup mix
1 can cream of mushroom soup, undiluted
1/2 c. dry Vermouth or white wine
1 jar whole mushrooms, undrained
Directions:
Dredge roast in flour and pepper. Brown roast in butter in a heavy skillet; place roast in 4 qt. casserole dish with lid. Combine soup mix, mushroom soup, and Vermouth; pour over roast. Cover and bake at 325 for 2 1/2 hours. Pour mushrooms over roast, and bake an additional 30 minutes.
Makes 6-8 Servings
Dredge roast in flour and pepper. Brown roast in butter in a heavy skillet; place roast in 4 qt. casserole dish with lid. Combine soup mix, mushroom soup, and Vermouth; pour over roast. Cover and bake at 325 for 2 1/2 hours. Pour mushrooms over roast, and bake an additional 30 minutes.
Makes 6-8 Servings
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