Onion Soup Pot Roast Recipes

ONION POT ROAST

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.

CROCK POT ONION SOUP BEEF POT ROAST

Steps:

• Serve and enjoy.

LIPTON ONION SOUP POT ROAST

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

SLOW COOKER POT ROAST (WITHOUT ONION SOUP MIX)

Steps:

• In a small bowl, combine soup, water, basil, Worcestershire sauce and onion and whisk together. Set aside.
• Place roast in slow cooker and sprinkle with salt and pepper. Place carrots and potatoes over meat and sprinkle with salt and pepper.
• Pour soup mixture over meat and veggies and cook on low for 8 hours.

ONION SOUP POT ROAST

Steps:

• Preheat oven to 350.
• Salt and pepper all sides of the roast.
• Put 1/4 cup of flour in a shallow plate and coat roast on all sides.
• Place dutch oven on burner over medium high heat and add 2 tablespoons of vegetable oil.
• Brown roast on all sides.
• Remove roast from pan and set aside.
• Add remaining 1/4 cup flour to drippings and stir to form a roux.
• Cook roux over medium for 2-3 minutes.
• If cooking a small roast add 1/2 packet of onion soup otherwise use whole packet.
• Gradually add beef stock while stirring to blend into the roux.
• Bring sauce to a boil.
• Remove from heat and add back roast.
• Top with rest of soup packet, if only half was used earlier or with a second packet if a whole was used earlier.
• Cover and cook in oven at 350 for 2 hours.
• Add poattoes and carrots to dutch oven and cook and additional 2 hours or until meat is fork tender.