Oven Pot Roast |
Course : Pot Roast
Serves: 6 |
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Ingredients:
4 pounds chuck or rump roast |
1/2 cup All-purpose flour |
1 teaspoon Pepper |
1/4 cup butter or margarine -- melted |
1 package dry onion soup mix |
10 3/4 ounces can of condensed cream of mushroom soup -- undiluted |
1/2 cup dry Vermouth or white wine |
4 1/2 ounces whole mushrooms -- undrained |
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Preparation / Directions:
Dredge roast in flour and pepper. Brown roast in butter in a heavy skillet; place roast in a 4-quart casserole dish with lid. Combine soup mix, mushroom soup, and Vermouth; pour over roast. Cover and bake at 325 degrees for 2 1/2 hours. Pour mushrooms over roast; bake for an additional 30 minutes.
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Nutritional Information:
68 Calories (kcal); 8g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 21mg Cholesterol; 78mg Sodium |
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