Oven Pot Roast
|Chuck roast||4 Pound|
|All purpose flour||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs), melted|
|Dry onion soup mix||31⁄50 Ounce (Half 1 1/4 Ounce Envelope)|
|Canned cream of mushroom soup||10 3⁄4 Ounce, undiluted (1 Can)|
|White wine||1⁄2 Cup (8 tbs)|
|Mushrooms||4 1⁄2 Ounce, undrained (1 Jar)|
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° for 2 1/2 hours.
Pour mushrooms over roast, and bake an additional 30 minutes.