Friday, September 9, 2011

Food Friday!

Rich is not a fan of pot roast, he grew up on his grandmother's very dry version of pot roast...but I love the vegetables that come from cooking a pot roast!  I didn't make it often because there are always leftovers that would just get tossed and I hated wasting all that food.  But once I started making my pot roast like this...or it can be done in a slow cooker as well...Rich would have seconds!  He actually told me last night that he looked forward to eating my pot roast now!  Gotta try it!  Yum!

Yummy Oven Pot Roast

1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) cream of mushroom soup
1/2 cup marsala wine
1 onion, sliced or quartered
4 potatoes, chopped large
1/2 bag of baby carrots
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
3.In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a baking dish.
4.In a small bowl, combine the soup mix, mushroom soup, and wine; pour over roast and cover with foil.
5.Cover and bake in preheated oven for 3 hours or until desired doneness.  Add vegetables one hour before finished baking.


  1. Yum Yum. Your Food Looks Deliciou. Following from friends blog hop. My site Anna

  2. Playing Blog hop tag, YOUR IT! Tag me back at: and on facebook

    Thanks Kim

  3. My Mom used to make Pot Roast a lot but I never really liked. I love the smell but I never really liked the taste. I am a new follower from the Finding Friends blog hop. Visit my daughter and I at our blog, Says Me Says Mom ( where we talk about anything and everything.