INGREDIENTS
- 2 Tbsp. vegetable oil
- 3 1/2 - 4 lbs. Beef round or chuck pot roast
- 1 can Cream of Mushroom Soup
- 1 envelope Dry onion soup and recipe mix
- 1 1/4 cups water, divided
- 6 medium potatoes
- 6 carrots ; cut into 2 inch pieces
- 2 Tbsp. flour
- 1 onion, chopped
INSTRUCTIONS
In 6 quart Dutch oven, in hot oil, cook roast until browned on all sides. Spoon fat off. Stir in mushroom soup, onion soup and 1 cup of the water. Reduce heat to low. Cover. Simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover. Cook; cook 40 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables to platter. Over medium heat, cook sauce until slightly thickened. In cup, stir together flour and remaining 1/4 cup water until smooth. Gradually stir into Dutch oven. Cook until mixture boils and thickens, stirring constantly. Serve with roast.
NOTES
Nutrition
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 8 Servings | ||
Calories: 223 | ||
Calories from Fat: 54 (24%) | ||
Amt Per Serving | % DV | |
Total Fat 6g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 285.5mg | 10 % | |
Potassium 847.8mg | 22 % | |
Total Carbohydrate 38.7g | 11 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 33.7g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
About Our Nutrition Facts
Calories per serving: 223
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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.