It’s been a long time since I’ve made That Old Lipton Onion Soup Pot Roast Recipe! It was a go-to when I was growing up in Northwest Iowa. It was one of the first recipes I learned under my Mom’s direction, and I think everyone in the family has made this recipe at one time or another!
And for good reason! It’s a kind of no-brainer make the pot roast and get it in the oven or the slow cooker and forget about it kinda meal. It’s easy, delish and no matter where you are, it tastes like home!
That Old Lipton Onion Soup Pot Roast Recipe
About That Old Lipton Onion Soup Pot Roast Recipe:
I was inspired to revisit this recipe after I made my Homemade Onion Soup Mix. I I even made a collection of classic recipes on my site when I noticed this one was missing. I knew I had to remedy that, asap!
Now and then I get asked, “What’s American food?” And by that, I don’t think people mean food recipes that morphed into being here in the States. It seems they’re more curious about what the average (as if there is an average?) American eats.
Being from the Midwest, pot roast comes to mind. It’s comfort food and Sunday dinner fare – good enough for the family and maybe a guest or two. Maybe even the Parish priest. I’m talking about a chuck roast, browned and slowly braised in the oven (or the slow cooker) till fork tender and just about falling apart.
The golden brown potatoes and chunky carrots that are so well seasoned from braising in that broth they don’t even taste like carrots anymore. The gravy, though, steals the show!
(Here’s Lipton’s site, the official one, if you want to check them out, and see the original Dried Soup Mix.)
Homemade Onion Soup Mix
Making That Old Lipton Onion Soup Pot Roast Recipe:
I prefer braising this in the oven in a covered skillet or Dutch oven, but the slow cooker has a lot of advantages! It’s great if you can’t be tied to the house for the 2 1/2 to 3 hours the oven takes. There’s also an extra easy option for the slow cooker gravy. See “Slow Cooker” below.
Making in both Slow Cooker or Oven:
Browning: This makes a big difference in the flavor of the meat, vegetables, and gravy. When browning, a chuck roast will sometimes lift off the skillet and not make full contact:
- A quick solution is to place something heavy on top. A large can of tomatoes, a smaller skillet – whatever’s handy.
- A piece of foil can make a barrier between the item and the roast and protect it from contact with the raw meat or grease spatters.
Vegetables: Potatoes and carrots are standard. Cutting the potatoes is a judgement call but try to get them all about the same size. Do try to use larger carrots. Celery can be stringy. Cut into smaller pieces as directed.
Oven Roasting, additional hints:
Don’t try this in the slow cooker; it will slow the cooking process too much to remove the lid.
After the beef is browned, add the potatoes and turn them in the drippings. Give the potatoes another turn when checking the pot roast about 3/4’s through the cooking time. They’ll brown beautifully.
Slow Cooker, additional hints:
The pot roast can be cooked on high for four to five hours or low for 8 to 9.
If starting the pot roast in the morning, save time in the a.m. by preparing some of the items the evening before. (Don’t place the meal into the liner and put the full liner in the fridge; the pot roast won’t get to a safe temperature in time.) Instead:
- Brown the pot roast the evening before and refrigerate.
- Prepare the potatoes, carrots, and celery the night before and place them in the fridge. The potatoes should be put in a container of water, first.
- In the a.m., toss everything in the slow cooker.
An option for the slow cooker (not in the recipe) is to add a can of cream of mushroom soup with the liquid from the skillet. It makes its gravy, almost as good as the scratch made.
Storing and Leftovers:
It’s always easier to work with this leftover beef if it’s shredded before storing. It becomes firm when refrigerated. Gravy can be poured over the beef or stored separately. The microwave works well, but don’t overheat or heat too fast. Meat can become dry and tough and the gravy could separate.
In my family of origin, a roast came to the table several times. First, shredded in gravy over mashed potatoes. Maybe hash the next night. By the end of the week, it was nothing but gravy over white bread.
Here are leftover upgrades Mom would have appreciated! My Bourbon Barbecue Pot Roast Sandwiches and this Pot Roast Shepherd’s Pie. She would have been tickled to see these on my site: Mom’s American Fries.
-
- Bourbon Barbecue Pot Roast Sandwich. KFC Copycat Slaw in background.
-
- Shepherds Pie from Leftover Pot Roast
-
- American Fries From Leftover Potatoes
Saving Money on That Old Lipton Onion Soup Pot Roast Recipe:
The Beef:
- These old-school meat & potato meals don’t aren’t always the best “bang for your buck.” Chuck is one of the least expensive roasts but know your highs and lows and pick up at rock bottom. If you find a great buy, “chuck” some in the freezer! (Sorry ’bout that!)
- Squirrel away some of the roast before it comes to the table so it’s not all inhaled the first night. Leftovers are the key to stretching a pricier protein over more than one meal. When shopping, have a leftover plan and pick up needed ingredients when the roast is bought.
Potatoes, Carrots, Celery:
- All of these are dirt cheap; potatoes and carrots do go on sale, but they’re cheaper seasonally and often at big discounts before any fall or winter holiday. Even celery may be on a discount then, too. Both potatoes and carrots are usually less in larger bags.
- Store potatoes in a cool, dark, dry place away from other vegetables. Carrots should be in a ventilated bag in the fridge’s vegetable drawer. If the drawer has ridges make sure the carrots are at right angles to it.
That Old Lipton Onion Soup Pot Roast Recipe
That Old Lipton Onion Soup Pot Roast Recipe
- Total Time: varies by method
- Yield: 6 to 8 servings 1x
- Category: Beef
- Cuisine: Americn
Ingredients
- about 3 1/2 pound beef chuck roast
- 2 tablespoons vegetable oil
- 1 packet (about 1 ounce) dry onion recipe soup & dip mix, or 1/2 recipe (1/4 cup) home-made onion soup mix
- 1 package (16 ounces) carrots, peeled and cut into 3 to 4-inch chunks
- 5 – 6 medium-sized russets, peeled, cut into 3 to 3 1/2-inch chunks
- 2 stalks celery, cut into 2-inch pieces, optional
- water (read instructions carefully)
- 2 tablespoons all-purpose flour
- up to 2 cups beef broth or water
- Splash of wine, optional
- salt & pepper to taste
Instructions
Oven instructions:
Preheat oven to 350 degrees F.
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Sprinkle with Onion Soup Mix. Tuck the potatoes in around the roast, turning to coat with oil. Add the carrots and celery. Being careful not to wash off all the soup mix off the top of the roast, pour a little water over, then pour enough water down the side of the pan to reach halfway up the side of the roast. Cover tightly and place in oven. Braise for 2 1/2 to 3 hours, until fork-tender, checking the liquid level about 3/4’s of the way through. Add a little water if the liquid under about an inch deep.
When tender, remove beef & vegetables to a platter and cover to keep warm. Pour the juices from the skillet into a large measuring cup. Allow fat to settle on the top and skim off, adding about two tablespoons back to the skillet. Place skillet on a burner and heat to medium-high. Sprinkle flour over the fat and cook, stirring often, until the mixture starts to appear dry, about two minutes. Top off the drippings in the measuring cup with beef broth for a total of two cups of liquid, and add a splash of wine, if desired. Whisking vigorously, pour the drippings into the pan. Bring to a simmer and cook until thick enough to coat the back of a spoon, leaving a distinct line when a finger is run through. Taste and adjust seasoning.
Slow cooker instructions:
Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Add the beef and cook until well browned on all sides. Place beef in slow cooker. Sprinkle roast with Onion Soup Mix. Tuck the potatoes in around the roast. Add the carrots and celery. Pour about 1 1/4 cups of water into the skillet the beef was browned in and scrape up any brown bits from the pan. Being careful not to wash off all the soup mix off the top of the roast, pour a little water over, then pour the rest down the side of the slow cooker. Cover and cook on low for 8 to 9 hours or high 4 to 5 hours.
Remove the beef and vegetables from the cooker, cover, and keep warm. Set the slow cooker to high and cover with lid. In the meantime, add flour to measuring cup and slowly add about a cup of beef broth, stirring to mix. Add a splash of wine if desired. Add flour mixture to slow cooker and whisk until mixture thickens enough to coat the back of a spoon, leaving a distinct line when a finger is run through. Taste and adjust seasoning.
__________________________________
I’m sharing That Old Lipton Onion Soup Pot Roast Recipe at Fiesta Friday #242, cohosted by Jhuls @ The Not So Creative Cook and Jen @ Apply To Face Blog.
88 thoughts on “That Old Lipton Onion Soup Pot Roast Recipe”