Pot Roast - Favorite

By 1For_Him

Ingredients

• 3 1/2 pound pot roast (arm chuck pot roast)
• 1/2 cup flour
• Sprinkling of Pepper
• 1/4 cup butter
• 1 envelope dry onion soup mix
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup white cooking wine (it's next to the vinegar at the grocery store)
• Carrots and Celery- Optional
• Gravy Ingredients
• Pot Roast Drippings
• 2 tablespoons flour
• 1 cup milk

Details

Servings 6
Adapted from cookingwithcarrie.blogspot.com

Preparation

Step 1

In a large bowl or plate, combine the flour and black pepper to taste.
Dredge the rump roast in the flour and cover evenly. Shake off excess.
Heat a large pot/dutch oven over medium high heat. Add the butter and then set the floured roast into the hot pan and sear it on one side, about 3 minutes. When that side is nice and brown (the browner the better), flip it over to the other side. When you’ve browned it all over the place, remove the roast to a plate.

Now, with the burner on medium-high, deglaze the pan...scrape the pan and get all that good stuff off the bottom. Pour 1/2 cup of white cooking wine in the pan.

Use your whisk to stir and scrape the bottom of the pan. Now add the onion soup mix and mushroom soup. Stir together. Now add the browned meat to the pan and spoon some of the sauce on top of the roast.

Cover and bake in the oven at 300 degrees for 3 hours. After 2 hours I add the chopped celery and carrots (so the veggies slow cook themselves in the sauce... it's heaven)! If your roast is bigger than 3 pounds you'll probably need to cook it for another hour. When it's done you move the meat to a cutting board and test it with a fork. See how easily it splits apart? You can literally see the melted connective tissue between the meat. When it easily “falls apart,” it’s definitely ready.

Make some gravy from the drippings in the pan! Set the roasting pan over medium-low heat, sprinkle 2 tablespoons of flour in the pan. Whisk the flour into the drippings until the flour is incorporated. Now, whisk in 1 cup of milk while whisking and scraping off the encrusted bits on the bottom of the pan.

Serve with mashed potatoes.