Prep Time::15 mins
Cook Time:: 3 hrs 15 mins
Total Time:: 3 hrs 30 mins
Servings::12
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.