Lipton Onion Soup Pot Roast Recipes

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LIPTON ONION SOUP POT ROAST



Lipton Onion Soup Pot Roast image

This easy one pan Lipton Onion Soup pot roast only has six ingredients. Cooked low and slow the meat and vegetables are tender and juicy and cooked to perfection.

Provided by Leigh Anne Wilkes

Categories     Main Course

Time 3h15m

Number Of Ingredients 6

4 lb chuck roast, pot roast
1 oz. envelope Lipton onion soup
10.5 oz cream of mushroom soup (1 can)
1 cup beef broth
5 carrots (peeled and cut into 1 1/2 inch pieces)
5 Yukon Gold potatoes (peeled and cut into 1 1/2 inch pieces)

Steps:

  • Peel carrots and potatoes and place in roasting pan.
  • Put roast into roasting pan on top of potatoes and carrots.
  • Mix together soup mix, cream of mushroom soup, and beef broth
  • Pour over roast
  • Cover and bake for 3 hours at 325 degrees

Nutrition Facts : Calories 443 kcal, Carbohydrate 23 g, Protein 39 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 481 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ONION POT ROAST



Onion Pot Roast image

I've tried many pot roast recipes but this is my favourite. Its my adaptation from the Lipton Onion Soup box.....I'm so cheeky, I even use "no name soup mix"! Just add Yorkshire Pudding & you've got a tasty dinner. When I make this for 2 people, I use the leftovers in Beef Vegetable soup or Beef Barley soup.

Provided by CountryLady

Categories     One Dish Meal

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
3 lbs boneless beef rump roast or 3 lbs blade roast
1 onion, chopped
2 cups beef broth
1/2 cup apple juice
1/2 cup red wine
1 (1 ounce) packet onion soup mix
1/2 teaspoon dried thyme
1 garlic clove, minced
4 carrots
4 potatoes
4 stalks celery
cornstarch, to thicken

Steps:

  • Heat oil in dutch oven over medium high heat.
  • Braise meat for about 5 minutes, turning often until browned on all sides.
  • Remove, set aside and keep warm.
  • Saute onions in dutch oven until limp.
  • Add broth, apple juice, wine, onion soup mix& spices and stir well.
  • Return beef to dutch oven.
  • Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
  • Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
  • Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.

INSTANT POT MAMA'S POT ROAST RECIPE



INSTANT POT MAMA'S POT ROAST RECIPE image

This simple pot roast cooks in record time in the Instant Pot!

Provided by Kristen Hills

Categories     Main Course

Time 1h40m

Number Of Ingredients 8

3-4 lb Boneless beef chuck roast
salt and pepper (to taste)
1 Tablespoon vegetable oil
1 onion (chopped into large pieces)
2 cups beef broth
1 lb yellow potatoes (cut small)
1 lb carrots (chopped into large chunks)
1 pkg dry onion soup mix

Steps:

  • SEASON ROAST WITH SALT AND PEPPER. SELECT SAUTE AND ADD OIL TO THE COOKING POT. WHEN HOT, BROWN ROAST ON ALL SIDES, 8 TO 10 MINUTES. PLACE INTO THE COOKING POT.
  • ADD THE CHOPPED ONIONS, CARROTS AND POTATOES TO THE POT. SPRINKLE ON THE LIPTON ONION SOUP MIX AND POUR ON THE BEEF BROTH.
  • SELECT HIGH PRESSURE AND SET THE TIMER FOR 80 MINUTES. WHEN BEEP SOUNDS, TURN OFF PRESSURE COOKER AND ALLOW PRESSURE TO RELEASE NATURALLY FOR 15 MINUTES. AFTER 15 MINUTES, USE A QUICK PRESSURE RELEASE TO RELEASE ANY REMAINING PRESSURE.
  • CAREFULLY REMOVE LID. TRANSFER POTATOES CARROTS AND BEEF TO SERVING DISHES.
  • IF YOU WANT GRAVY, MIX CORNSTARCH AND WATER (3T CORNSTARCH WITH 3T WATER) AND MIX IN THE JUICES IN THE POT. COOK WHILE STIRRING ON SAUTE UNTIL THICKENED.

Nutrition Facts : Calories 700 kcal, Carbohydrate 17 g, Protein 67 g, Fat 41 g, SaturatedFat 19 g, TransFat 2 g, Cholesterol 233 mg, Sodium 550 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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