Easy Oven Roast

7 ingredients
4 steps

Ingredients

  • 1 (4 to 5 lb.) boneless pot roast (bottom round, chuck or rump)
  • salt and pepper to taste
  • 1 (10 3/4 oz.) can cream of mushroom soup, undiluted
  • 1 c. red wine
  • 1 c. small whole onions
  • 1/2 c. sliced mushrooms
  • 2 Tbsp. capers

Directions

  1. 1
    Sprinkle roast with salt and pepper and place in a Dutch oven. Combine soup and wine, blending well; add onions, mushrooms and capers.
  2. 2
    Pour over roast.
  3. 3
    Cover tightly and bake at 350° for 2 1/2 to 3 hours for medium-well doneness.
  4. 4
    Yields 6 to 8 servings.

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