Indulge in the ultimate comfort food with this easy Lipton Onion Soup Pot Roast recipe.
Lipton Soup Pot Roast Recipe
Whether you choose to sear the boneless beef chuck roast on the stovetop in a Dutch oven or opt for the simplicity of a slow cooker, the delicious pot roast comes out tender and succulent, making it the best part of your Sunday dinner!
With simple ingredients like Lipton Onion Soup Mix and beef broth, this easy recipe creates the perfect pot roast, infusing every bite with the richness and savory aroma of onion and garlic. Try this easy slow cooker pot roast for a complete meal that'll have the whole family eagerly gathering around the dinner table.
How to Make Lipton Soup Pot Roast Recipe
Start by selecting a boneless beef chuck roast. This cut is the top choice for the best pot roast because it has great marbling.
Season it with a combination of 2 teaspoons salt and 1 teaspoon pepper on all sides.
In a Dutch oven over medium-high heat, brown the roast on all sides with a touch of olive oil. This step seals in flavor and moisture for a flavorful and tender pot roast.
Combine a packet of Lipton Onion Soup Mix with beef broth and a cup of water, creating a savory broth that will infuse your roast with a burst of flavor.
Place the seared roast in the Dutch oven or transfer it to a slow cooker, and surround it with your root vegetables: red potatoes and baby carrots, and garlic for a complete meal in one pot.
If you're opting for slow cooking, let the magic happen over 8-10 hours, allowing the roast to become incredibly tender and infused with the flavors of the onion soup mix.
Optionally, you can add a can of cream of mushroom soup to the mix, creating a creamy touch;)
Store any leftovers in an airtight container for a next-day delight or use them as the base for another delicious dinner.
Whether you choose the Dutch oven, slow cooker the result is a tender, flavorful pot roast, the ultimate comfort food. Enjoy this classic pot roast recipe that's not only easy, but pot roast perfection!
Key Ingredients
- Boneless Beef Chuck Roast: The top cut for the best pot roast, seared to perfection in a Dutch oven over medium-high heat.
- Lipton Onion Soup Mix: The star of the show, infusing the roast with savory flavor and making it the perfect pot roast.
- Beef Broth: A cup of this essential liquid, combined with Lipton Onion Soup Mix, creates a flavorful base for the roast.
- Olive Oil: Used for searing the roast, adding a touch of richness to the pot roast.
- Cream of Mushroom Soup: For those looking to add an extra layer of richness to their perfect pot roast.
- Root Vegetables: Surround the roast with red potatoes and baby carrots for a complete meal in one pot.
- Optional Sliced Onion: Garnish the cooked roast for a visually appealing presentation and an added burst of flavor.
- Garlic Powder and Onion Powder: These simple ingredients contribute to the overall savory profile of the roast.
- Cup of Water: Essential for creating the flavorful broth that makes this pot roast recipe a classic.
- Vegetable Oil: Used in the initial searing process to lock in the roast's juices and create brown bits for extra flavor.
Recipe Card
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Pot Roast Recipe with Onion Soup Mix
Every succulent bite of this savory and simple Onion Soup Pot Roast recipe promises the perfect pot roast experience, making Sunday dinner the highlight of your week!
Ingredients
- 3 to 4 pounds chuck roast
- 1 packet (about 1 ounce) Lipton Onion Soup Mix
- 1 cup beef broth
- 1 cup water
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and cut into chunks
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
Preheat your oven to 325°F (163°C).
- Season the chuck roast with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the chuck roast on all sides until browned. This helps to lock in the flavor.
- Remove the roast from the pot and set it aside.
- In the same pot, add the sliced onions and minced garlic. Cook until the onions are translucent.
- Add the Lipton Onion Soup Mix to the pot and stir well.
- Pour in the beef broth and water, stirring to combine and dissolve the soup mix.
- Place the seared chuck roast back into the pot, making sure it's surrounded by the liquid.
- Arrange the carrots and potatoes around the roast.
- Cover the pot with a lid and transfer it to the preheated oven.
- Roast for about 3 to 4 hours, or until the meat is fork-tender and the vegetables are cooked through.
- Check the roast periodically, and if the liquid is reducing too much, you can add more beef broth or water as needed.
- Once done, remove the pot from the oven and let it rest for a few minutes before slicing the roast.
- Serve the pot roast slices with the vegetables and the flavorful broth.
Notes
- Experiment with different potato varieties for varying textures—russet potatoes for a fluffy texture, or red potatoes for a creamier result.
- If you prefer a thicker broth, you can mix 1-2 tablespoons of flour with a little water and stir it into the pot during the last 30 minutes of cooking.
- Feel free to customize the vegetables based on your preferences. Mushrooms, celery, and parsnips are great additions.
- Ensure the roast is well-seasoned before searing for richer flavor.
- This recipe is also suitable for a slow cooker. Cook on low for 6-8 hours or until the roast is tender.
- Garnish with fresh herbs like parsley or thyme for a burst of freshness.
Tips
- Allow the roast to come to room temperature before cooking for more even cooking.
- Use a meat thermometer to check the internal temperature of the roast. It should reach at least 145°F (63°C) for medium doneness.
- Save any leftover broth; it makes a fantastic base for soups or gravies.
- Consider marinating the roast with the Lipton Onion Soup Mix for a few hours or overnight for enhanced flavor.
Tools & Equipment
- Dutch Oven or Slow Cooker: Essential for searing the roast and slow cooking it to perfection. Choose the method that suits your preference.
- Cutting Board and Knife: For preparing vegetables and slicing onions.
- Measuring Cup: To accurately measure the beef broth and water.
- Wooden Spoon: For stirring and combining the ingredients in the Dutch oven.
- Serving Platter: To present the delicious pot roast with a touch of elegance.
- Tongs: Handy for flipping and transferring the roast during the searing process.
- Airtight Container: To store any leftover pot roast for the next day.
- Serving Utensils: Forks for slicing and serving the tender roast.
Serve With
Creamy Mashed Potatoes (If you aren't doing the potatoes in with the pot roast.)
Strawberry Salad! - A beautiful and tasty salad of greens and strawberries and cheese than compliments it perfectly!
Lemon Lovers Cake! The name says it all here!
The best homemade gravy!
Did you make this recipe? Let me know!