Oven Pot Roast
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  • 3-1/2 pounds McGinnis Sisters pot roast
  • 1/2 cup all-purpose flour
  • ground black pepper to taste
  • 1/4 cup butter
  • 1/2 (1 ounce) envelope dry onion soup mix
  • 1 can condensed cream of mushroom soup
  • 1/2 cup dry vermouth or white wine
Preheat oven to 325 degrees F. 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
In a large pot over medium/high heat, melt the butter and brown the roast all on all sides. Place in a 4 quart casserole dish with lid. 
In a small bowl, combine the soup mix, mushroom soup and vermouth or white wine; pour over roast. Cover and bake in preheated oven for 3 hours or until desired doneness.

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