- 3 1/4 pounds boneless beef pot roast (rump, chuck or round)
- 1 envelope lipton recipe secrets onion soup mix
- 2 1/2 cups water
- 4 all potato purpos (medium, (about 2 lbs ), cut into 1-inch pieces)
- 4 carrots (sliced)
- 3 tablespoons all-purpose flour
- Brown roast in Dutch oven or 6-quart saucepot over medium-high heat. Add Lipton® Recipe Secrets® Onion Soup Mix blended with 2 cups water. Bring to a boil over high heat. Reduce heat to low and simmer covered, turning roast occasionally, 2 hours.
- Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables.
- For gravy, blend remaining 1/2 cup water with flour; stir into Dutch oven. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring constantly, until thickened, about 5 minutes.
Karen Seegren 4 Apr
Delicious! Added A1 to broth as well as used chicken broth in place of beef broth
Michael D. 21 Oct 2017
I throw a teaspoon of beef flavor Better Than Bouillon into the water / onion mix.
Connie C. 28 Aug 2016
I use the small yellow potatoes (whole) and peeled baby carrots. I use Cream of Mushroom soup to the juices to thicken gravy. Best to use low sodium Cream of Mushroom soup. If the gravy looks too light colored, add some Kitchen Bouquet.
Aimee W. 7 Aug 2016
I use the beefy onion soup mix, makes a great gravy! I also like to add rutabga chopped fine so it doesn't take long to cook, Served along with hot biscuits or warm french bread yum! Great wintertime comfort food. The soup mixes are also great to use for pepping up your burgers too!
Teacu's Mom M. 30 Jun 2016
I've used Lipton recipe's for a long time. Year's ! Would like to see recipes back on the box & envelope's. Going to try Jacquelyn M.'s idea of mushroom soup. I make Beef Tips with rice or pasta with the left-overs. I'll let you know how it is.
Linda F. 8 May 2016
Due to a previous recipe by Lipton, I just added the 2.3 lbs. Chuck Roast into a bag that had been coated with flour, added an onion soup mix, added 1/2 c water, tied it up and roasted in a 325 oven for an hour. Hope it still works. Will let you know how it turns out once its done.
JACQUELYN M. 7 Feb 2016
I am making this in my crockpot today. Using 3 lb 6.5 oz Chuck Roast that I season with pepper ( Do not add Salt ) braised roast on the stove. I use a non stick pan sprayed with PAM. Add roast to crockpot. Sprinkle 1 pack of Onion soup mix over roast. The onion soup mix has salt already added. Over that spread a ( small ) 10.5 oz can Cream of Mushroom Soup on top. Mix this soup with a couple of Tablespoons of water to just thin a little. Mushroom soup will be on the thick side when you place it on the roast. DO NOT ADD ANY WATER to crockpot..Cooking will thin soup out and make its own liquid to the roast. Place lid on crockpot and let cook for about 1 hour. Then added some small to med red skin pototoes cut in quarters... About 3 or 4 med in my pot I put these around the sides of the roast,.. Add some whole baby carrots. I use half of a small bag. ( Don't over fill ). Place lid on and set on High and cook for 5 to 6 hours or until done....Don't keep opening the lid...Pot will lose heat and lengthen cook time. Cook time can vary per size of crockpot...This Onion soup mix and Mushroom soup used together makes the best gravy....ENJOY !!
Neil S. 21 Jan 2016
I started with butter and olive oil, heated and cooked with garlic and onion. Then I added the water and onion soup mix in 8 qt. pan and brought to a boil while I pan fried the roast in separate pan in more butter. I had rice instead of potatoes but used carrots and sliced onion cooked for about 30 minutes with roast. It was good.
Harriett B. 29 Nov 2015
I put the roast into a small roasting pan and cooked it in the oven for 2 & 1/2 hours. at 350 degrees. That's the only thing I did differently. It came out great.
Lesley L. 4 Oct 2015
I liked the recipe. I used onion/mushroom soup for a beefier flavor. I used parsnips and potatoes and carrots. It tastes better the next day with more gravy made from a second packet of the onion/mushroom gravy.
Arielle C. 19 Sep 2015
I have been making this recipe a while. I make it in the crock pot though which makes it really tender and juicy. Love the flavor.
Mary Beth B. 16 Sep 2015
Wow!!! The roast turned out perfect! The gravy was a little on the salty side but got no complaints, I used my pressure cooker too. It was a snap. I'll definitely use this recipe again.
tami r. 22 Jul 2015
I've been making this for years, and it's always a hit. My grandmother and mother made it before me. The roast is always tender and juicy. Can make it in a crock pot too.