That Old Lipton Onion Soup Pot Roast Recipe

That Old Lipton Onion Soup Pot Roast Recipe

Not too long ago, I posted out the recipes I have on my site that were made with Lipton’s Onion Soup Mix. Or rather, my Homemade Onion Soup Mix recipe. There were quite a few more recipes than I thought but there was one glaring omission. I’ve never posted it because it’s so easy, it’s hardly a recipe. It’s that Old Lipton Onion Soup Pot Roast Recipe from the ’60s.

That Old Lipton Onion Soup Pot Roast Recipe

That Old Lipton Onion Soup Pot Roast Recipe


Yep, That Old Lipton Onion Soup Pot Roast Recipe is the pot roast my Grandma made, my Mom made and that I make, too. 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. The best pot roast ever for any fall or winter day!

About That Old Lipton Onion Soup Pot Roast Recipe:

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. Everyone probably has a different answer, depending on where they’re from. For me, the thing that comes to mind first, being from the Midwest, is “pot roast.” And specifically, this recipe.

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. And you can’t have pot roast without those golden brown and delicious potatoes and chunky carrots that are so well seasoned from braising in that broth they don’t even taste like carrots anymore.

That’s the pot roast of my childhood, made with a good sprinkle from a packet of Lipton’s Onion Soup Mix. Don’t get me wrong, I make (and my Mom and Grandma) made other pot roasts (see my Beef Main Dishes) without a packet in sight but That Old Lipton Onion Soup Pot Roast is just so easy and to me, tastes like “home.”

Pot roasts, like That Old Lipton Onion Soup Pot Roast Recipe, were Sunday dinner fare, especially back in the day when Sunday dinner meant everyone gathered around and dinner was good enough for company, visiting family or sometimes, the parish priest. And Sunday dinners usually meant a dinner large enough to feed a crowd, with hopefully, a little extra to spin off into another dish or two later in the week.

Growing up, that wasn’t usually much. Mostly leftover gravy and if we were lucky, a few bits of diced roast served over white bread or mashed potatoes. I have a couple of spin-offs of my own and they’re an upgrade on leftovers for sure: My Bourbon Barbecue Pot Roast Sandwiches and a Pot Roast Shepherd’s Pie. And I’ll show you what I do with any leftover potatoes – my Mom’s American Fries.

That Old Lipton Onion Soup Pot Roast Recipe

That Old Lipton Onion Soup Pot Roast Recipe

Making That Old Lipton Onion Soup Pot Roast Recipe:

There really is nothing too special to know about making That Old Lipton Onion Soup Pot Roast Recipe. I love cooking it in the oven but it’s just about as good tossed in the slow cooker. If you’re slow cooking, cook the pot roast all day on low so it’s ready when you get home from work, or maybe toss it in on a weekend day on high for a few hours so it can bubble away while you’re running errands. The chuck roast can be browned first. I usually do that, and I used to do that sometimes the night before (and peel the potatoes & carrots and put them in the fridge in a container of water so they wouldn’t turn brown) if I wanted to make That Old Lipton Onion Soup Pot Roast Recipe in the Slow Cooker before I left for work.

Sometimes people add a can or two of cream of mushroom soup so this recipe makes it’s own “gravy.” We never did that and just spooned some of the juices over our potatoes. Mostly because Mom would say as she pulled out the pot roast, “Nobody want’s gravy, do they?” We ALL knew that was a signal there would be no gravy because no one would dare say “I do!”

And goodness help me, of course I wanted gravy and always do. I think it’s the best part, so this recipe has the gravy I make from those juices and drippings! Yum! (I do have another super easy pot roast on my site, Campbell’s Ultimate Slow Cooker Pot Roast and yes, it does have the gravy made with a can of Cream of Mushroom Soup…and a little wine!)

When I make That Old Lipton Onion Soup Pot Roast Recipe in the oven, after I brown up the meat, I toss in the potatoes and turn them so they’re all coated with that flavorful oil. Then when I check the pot roast, about 3/4’s of the way through the cooking time, I give them another turn. It makes the potatoes especially delish. They get so nicely browned and a little crispy on the edges. You won’t want to do that if you’re cooking it in the slow cooker, though, because lifting that lid slows the cooking process down too much.

That Old Lipton Onion Soup Pot Roast Recipe

That Old Lipton Onion Soup Pot Roast Recipe

Saving Money on That Old Lipton Onion Soup Pot Roast Recipe:

Much as I love Pot Roast I gotta admit some of these old-school country type meat & potato meals don’t always give the best “bang for your buck,” even though the Chuck is one of the least expensive cuts, sometimes less than ground beef. Shop for your meat well, picking it up when it’s on sale.

Try to squirrel a little bit of it away for a second meal before it’s served; you won’t need much (about 2 cups of chunked pot roast) to make my My Bourbon Barbecue Pot Roast Sandwiches or a Pot Roast Shepherd’s Pie. In my house, if I were to put the whole roast out on a platter, it would absolutely be inhaled with no leftovers at all, and a few leftovers are key to stretching that pricey protein over two meals. I like to plan for the leftovers and buy the ingredients at the same time when I make pot roast or any “big protein” meal.

Serve your roast with lots of sides; potatoes and carrots are not only traditional, but they’re also really some of the cheapest of veggies! Buy them in larger bags and the per-pound price is usually less. It wouldn’t hurt to serve That Old Lipton Onion Soup Pot Roast Recipe with a green salad or veggie, either. And if you’re going low carb, think about my Parmesan Mashed Cauliflower. Use it in place of the potatoes if you want, but goodness help me, I want the potatoes!.

That Old Lipton Onion Soup Pot Roast Recipe

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


  • 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
  • 56 medium-sized russets, peeled
  • 2 stalks celery, cut into 2-inch pieces, optional
  • 2 tablespoons all-purpose flour
  • up to 2 cups beef broth
  • Splash of wine, optional
  • salt & pepper to taste


Oven directions:

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. Pour enough water in 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.

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, and 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 2 cups of water into the skillet the beef was browned in and scrape up any brown bits from the pan. Pour into the crockpot. Add additional water to reach halfway up the roast. Cover and cook on low for 8 to 10 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 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.

Keywords: Bargain Meal of the Week, Beef, Carrots, Chuck Roast, lipton's onion soup mix, Pot Roast, Potatoes, Slow Cooker.

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What to do with the leftovers from That Old Lipton Onion Soup Pot Roast Recipe:

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I’ll be sharing That Old Lipton Onion Soup Pot Roast Recipe at Fiesta Friday #242, cohosted this week by Jhuls @ The Not So Creative Cook and Jen @ Apply To Face Blog. You’re going to love all the bloggers that share their best recipes of the week at Fiesta Friday but do drop by and see Jhuls. You’re going to love each creative recipe and take a sec to stop by and see Jen. She’s going to have you in stitches with a helping of her real-life stories along with each recipe.

That Old Lipton Onion Soup Pot Roast Recipe is still a classic. Done up with potatoes and carrots in the oven or slow cooker it tastes like home. #PotRoastn #LiptonsPotRoast #LiptonOnionPotRoast #SlowCookerLiptonsPotRoast


That Old Lipton Onion Soup Pot Roast Recipe

87 thoughts on “That Old Lipton Onion Soup Pot Roast Recipe

  1. Jean

    I haven’t made pot roast with Lipton’s Onion Soup mix for years, but when I spotted your recipe, I thought I’d give it a try. We made it in the crockpot, outside, at a campground. Browned the meat on our Blackstone flat top. We served it to our daughter and son-in-law and everyone loved it! In fact, we all ate too much! I used 2 chuck roasts, a big package of carrots, lots of potatoes and 2 packs of onion soup mix. We used cornstarch for the gravy. The whole campground smelled great! There was enough left to give our SIL to take to work for lunches. Everyone was pleased!

    • FrugalHausfrau

      Hi Jean, just spotted your comments! You were so inventive and I’m surprised people weren’t showing up from miles around! I love camping, btw. Thanks for taking the time to check back and comment!


  2. Ann

    This brings back memories! Just like my Mom used to make, except she would also add small-ish whole (peeled) onions too, and sometimes cook the carrots separately. I’ll need to watch for blade roast to go on sale (I see it’s no longer the cheap protein that it was in my youth!).

    • FrugalHausfrau

      We would sometimes have the onions on the side, in a cream sauce~ so just the opposite, lol! The price of blade, chuck, seven bone – outrageous!!

  3. Michelle Dexter-Zambrano

    This was the pot roast of my dreams. My mother made food like this. Thank you for giving us this old fashioned excellent recipe. My husband loved it. And my picky eater son ate the beef.

    • FrugalHausfrau

      Thanks for stopping back to comment Michelle And this is old style comfort food at its best I think! And I am always happy to hear about a win with a picky eater! My grandson told me “I only try a new food every 7 years And then I don’t like it” And what is so funny about that is that he is 7 years old lol! So believe me I get it!


    • FrugalHausfrau

      love those variations! I haven’t ever tried it with a pork roast but you just gave me an “aha” moment and I’m wondering why I never have! hanks for commenting Susan, and Happy New Year!


  4. Glenn G

    Thanks, Mollie, I believe that MN is the land of 1000 lakes 🙂

    BTW the photos on your web site look very professional a/k/a appetizing!

    I forgot to mention:
    – a few cubes of unsalted butter go into the potatoes. If I have company over, I make an indentation in the spuds and let a little melted butter pool there, looks appetizing, I know this is not a new idea.

    – I think that the hand mixer is less work than a hand masher for both prep & clean up. Just 2 small beaters that and can go easily into the DW after a quick rinse. Also the mixer is in a handy drawer, so that makes things easy (I think that’s the key).
    Also, the spuds come out fluffier this way. If your son is younger, you probably don’t want to have him using the electric mixer.

    The hand masher is great for mashing blueberries to add to blueberry muffin batter.

    -Rutabagas are usually called Yellow Turnips around here, so that is what I use most. I agree that other turnips can be a bit bitter.
    Veggies such as rutabagas, turnips, carrots and corn cook up really sweet in a pressure cooker.


    Glenn G

    • FrugalHausfrau

      You’re the best Glenn, thank you! I keep working on the photos, think I am getting better but they were pretty rough at first! And yes, never forget the butter, lol!

      My hand mixer is never handy, but during this pandemic was gifted a couple new cupboards and have been slowly rearranging! I’m 60 now with a shoulder injury and having things easy to reach is becoming even more important!

      My son, 28 now and the potato whisperer, lol! And I love love love my pressure cooker. Have both a stovetop and an IP…oh and pressure canner, which I never use anymore! I love the masher idea for the muffins! i just made them the other day and the batter is so stiff it was an effort to mix them in! Great idea!

      I so enjoyed your comments! i hope you’ll visit more! 🙂


      • Glenn G

        Hi Mollie,

        We’re in Massachusetts, north of Boston.

        The Blueberry juice idea is from a muffin recipe that was given to me, and was supposed to be the Jordan Marsh
        recipe. (Jordan Marsh was a New England department store that was acquired by Macy’s some time ago)

        Jordan’s had a nice bakery and their blueberry muffins were legendary.

        I’m not sure if my recipe is authentic – these muffins taste better than the Jordan Marsh muffins I remember (although Jordan’s were quite good). Butter and fresh Blueberries play a leading role 🙂

        Nick Malgieri’s “How to Bake” features the recipe on page 24. I believe it’s the same recipe, although it seems to me that one I have uses another 1/2 pint of blueberries, I could be wrong. His recipe also calls for sprinkling sugar on the tops of the muffins.

        I will post the recipe if you are interested.


        Glenn G

        • FrugalHausfrau

          I have frozen wild blueberries in the freezer!! Would love it if not too much trouble! 🙂 It might make a wonderful post!!

          • Glenn G

            Sure! I notice that Nick’s recipe calls for 1 pint of bluebs & mine calls for 2 1/2 cups (Extra 1/2 cup)
            Also Nick says that buttermilk can be used instead of regular milk – Other than that these recipes are the same.

            Nick also says that there is no need to use baking soda as is customary in recipes with baking soda.
            We’re big fans of buttermilk, I’m not sure that a 1/4 t of Baking soda would not be a good idea, but Nick is the man!

            This is that recipe that I have:

            1/2 C Butter
            2 C Flour
            1 1/4 Cups Sugar
            2 Eggs
            2 t Baking Powder
            1/2 t Salt
            2 1/2 C’s Blubs
            2 t sugar topping (If you have sparkling sugar, use it here)

            Cream butter & sugar at low speed till fluffy

            Add eggs 1 at a time

            Sift dry ingredients & add alternately with milk (the recipe isn’t specific but add to the above mixture)

            Mash 1/2 C Blubs and stir in by hand

            Add the rest of the Blubs by hand (try not to break them)

            Grease muffin tins w butter and add the muffin batter

            Sprinkle the muffin tops with sugar (I picked up some sparkling sugar at King Arthurs –
            its the sugar that sort of looks like salt on a bagel – it doesn’t melt into the muffin)

            Bake @ 375 for 25 -30 minutes

            Cool 30 minutes in the pan

            Nick M insists that paper muffin cups are necessary, I usually don’t use them.

            • FrugalHausfrau

              Thanks! More blueberries = more better, lol!! That’s interesting because I made a blueberry bread not too long ago with milk and no baking soda….Cook’s Illustrated claims (and I find it to be true) muffins rise better with no liners! I have a lot somehow of turbinado sugar…it does the same thing! How much milk does it use?

              • Glenn G

                Yikes – Thanks, good catch – 1/2 Cup milk, OK, I double checked – that’s the only item I’m missing. Please edit my post.

                I have a gadget made by Tovolo that is great at removing muffins from the pan without scratching the pan, or breaking up/ gouging the muffins. It’s silicone, and looks kind of like a double, somewhat flat spoon at each end.

                I received it as a gift. I looked it up on line and people were wondering what it was for. Very handy for scraping out jars (such as peanut butter) as well.

      • Glenn G

        Hey Mollie,
        I took some pics of our NY day Oven Pot Roast but can’t figure out how to up load them (?)

        – The dinner was delicious, I did check it after 2 hours and it looked OK but when I took it out about 40 min later I wished I had added more liquid, but it was fine.

        We had it w/ 4 celery stocks and a Rutabaga a/k/a Yellow Turnip in place of carrots, along w/ 3 large Russet Potatoes, peeled, but with flecs of skin left on for flavor.

        Pls advise how to up load pics and I will forward them on.


        Glenn G

      • Glenn G

        You’re correct I was off by 9,000 lakes 🙂

        I’m making this recipe today. I had thought that the potatoes would be overdone, but they’re not.

        We were going to have it yesterday, but today was supposed to be rainy/ snowy,
        so we used the gas grill yesterday for our New Years Day dinner(swordfish & salmon).

        • FrugalHausfrau

          We have lots of rain but no snow. Play the celebration with Both swordfish and salmon!! That starting things off right I say. Happy new years

  5. lynda

    I’m making this tomorrow in my Ninja Foodi (combo instant pot and air fryer). Sear/pressure cook roast 30 mins., add veggies & pressure cook 7 more minutes! Can you imagine?? Love my Foodi!

    • FrugalHausfrau

      I keep seeing the commercials!! 🙂 I have an IP so it’s kind of hard to justify one!! Thanks, Lynda, too, for dropping the time – that will be helpful for anyone else who has one!

        • FrugalHausfrau

          Oh gosh, I did see it awhile back and was thinking about it but then it kind of fell off my radar and I forgot all about it! Thanks for the reminder!! 🙂

    • FrugalHausfrau

      I just love this recipe, Ray. Your Mom was smart! Easy clean up! I know we have bags and things these days but they’re pricey!

  6. Robert Larson

    I saw bottom round roasts on sale at the market and got one. Not sure exactly what to do with it. I knew Mom did Lipton Onion Soup Mix, potatoes, carrots, onions. So I got all that. The I googled “roast onion soup mix potatoes carrots” and came right here. Boom. How’d you get my Mom’s recipe? It’s cooking now in the oven and the house smells great. Didn’t have any thyme but we have a rosemary bush so I put some sprigs of that in. Can’t wait to eat our Sunday dinner!

  7. You so reminded me!!! I had bought one on Saturday to do on Sunday and totally forgot. I”m going to do it tonight with your recipe instead of having it sit in the crock pot all day.

    • FrugalHausfrau

      Hi Anthony! Enjoy! I like the crockpot when I’m gone all day or afternoon, but I think it turns out better in the oven, anyway!!

  8. Dana

    I was also raised on this recipe, and is my absolute favourite Sunday dinner. But it’s a rainy Saturday I am going for it!

  9. Charlene

    Hi how long and at what temp would you cook for a 3lb and 2lb roast together (around 5lb total) in roasting pan in oven? Having a larger group and need more quantity. Thank you!

  10. lisa

    vegetables are put in too soon to remain intact. should put veggies in when only an hour left to cook or they get too mushy. otherwise, delicious

    • FrugalHausfrau

      Thanks for letting me know, Lisa. Glad you like it otherwise, though. I think this being a recipe from”back in the day” it was kind of the expectation that the veggies were going to be really soft but that was kind of balanced out by the ease of tossing it in the pot all at once and cooking it.

  11. Yep, this looks like the pot roast I grew up eating Mollie! I think old school American food is meat and potatoes– like this post roast. But now, who knows??! When we lived in Spain a neighbor in our apartment building saw me making hamburgers through our kitchen window. The next day she came over asking could I show her how to make hamburgers!! Her idea of real American food!! ha! Fun nostalgic post! hugs Mollie!

    • FrugalHausfrau

      Great! We’re all over the place in temp here! Turned the furnace on for the first time. I woke up in the middle of the night just freezing!

    • FrugalHausfrau

      It is an oldie but a goodie, and so much better than you might think, being so simple. I remember making this with my Mom when I was a teenager, so distinctly that it was almost like she was still with me, showing me how to brown the meat and chatting as we peeled what then seemed like a mountain of potatoes and carrots to get through.

  12. What a treat for sore eyes Mollie!! Wow-weeeeeeee! I love a good pot roast, those potatoes look amazing! I might be inclined to use your homemade onion soup mix as the one in the packet is just laden with sodium 🙂 Guilty here using that in the past, but now with health issues and trying to keep sodium to a minimum, your homemade mix looks like just the ticket. Look at all those leftovers, so impressed! They all look amazing!

    • FrugalHausfrau

      Thanks so much, Loretta. I do love this pot roast and am right with you on having to watch things! I think I might need to go vegan! Actually I practically did for about 9 months and my chloresterol levels didn’t even budge. Go figure, huh!!

  13. The spicing is very unique depending on who’s making traditional New Mexico green chile stew. Some people add cumin, some add oregano, some add thyme, some add cilantro. Very much a matter of taste. I personally think it needs nothing more than onions, garlic, chicken bouillon paste, the tomatoes and a good, long 5 hour simmer. It’s also tasty paired with New Mexico style pinto beans slow simmered with a ham hock and some flour for a bit of thickening. Ok, now I’m getting hungry!

    • FrugalHausfrau

      I do make the meatloaf now and then! You mentioned the Green Chile Chicken Stew before and I’m having a hard time wrapping my head around it! Have you done it for your blog yet? I’m getting very curiious about it! Btw. Green Chili (Denver style) is one of my fave dishes in the whole world. It’s my last meal request, lol! I already told my kids,

      • Yum! Either a packet of onion soup or a packet of ranch seasoning are good in meatloaf. As far as the green chile chicken stew goes, I haven’t yet made it for the blog because I haven’t found an appropriate book reference, though with the fall and chile roasting season upon us, I’m going to try really hard to find one. It’s super simple, just like regular green chile stew except instead of using pork cubes, I use chicken thighs cubed. But the diced tomatoes, chicken broth, potatoes, green chile, onions and garlic……..all of that is the same.

        • FrugalHausfrau

          I have had green chili in diners and restaurants through New Mexico and Arizona although that was 25 to 35 years ago. And I did notice that a lot have potatoes. That was before, I think, so many ingredients became so readily available and worked their way into recipes.

          Back in the day, most of the old school recipes from the Colorado Front Range didn’t include (as a rule) potatoes, tomatillos or cilantro, but usually although not always, had tomatoes. Mostly the recipes were pork, (lard goes without saying) green chile, tomatoes, onions & garlic and spice, and mine has broth, too. I think it sounds like ours are quite a bit alike! But mine usually has cans of green chile because it’s hard to buy out here in minnesota! I miss the street vendors!! One year a friend of mine brought me a bucket – like an ice-cream bucket of green chiles! I was in heaven~

  14. Sandhya

    Such an interesting post Molly! That question about what is American food stumps me every time. Can you believe that I had heard of this Lipton onion soup mix pot roast but never made it?
    I will try now. Does it work well with chicken as well?

    • FrugalHausfrau

      I have not tried it with chicken but recently saw a recipe for “french onion” chicken that used it and thought it sounded and looked delish. I didn’t save or bookmark it though or I would pass it on.

      I’m old enough to remember a friend’s Dad grumbling about being served “foreign” food when my friend’s Mom made spaghetti back in the 60’s!

  15. Ron

    Memories, that what you just invoked and good ones. Memories of Sunday Lipton onion soup pot roast dinners from long ago and a meal I’ve not had in some time. Thanks for reminding me and providing your excellent recipe.

  16. It’s 9am and I want that pot roast with veg in the worst way. Coffee and a small container of fruit in the bottom yogurt just aren’t cutting it. Is it too early to start supper? 🙂

        • FrugalHausfrau

          I’m sad for you, lol!! 🙂 Funny thing was, I madee this, ate for days off of it, now it seems strange to be posting the recipes, because I’ve had my fill and am done with it!

          • Cooking for one is a pain sometimes … esp when I buy pre-frozen (sale) items and then have to thaw the whole thing in order to use it. Pork tenderloin is my latest … part’s been marinated in a Korean/gochujang mix, part in pesto. I cubed some for pork souvlaki skewers. (sigh)

            • FrugalHausfrau

              Well both sound amazing to me!! I think what I need to do is get involved in a rotating dinner party where everyone trades off cooking and eating at each other’s houses, Then I could cook and not worry about leftovers – but it seems like a lot of work. I’ve gotten out of the habit of having “formal” company! And gotten into the habit of cooking/eating whenever or whatever I want or whenever the spirit moves me, I think because I got so tired of serving the folks all the time at 5:00 on the dot when I got home permanently, I just kind of “let go,”

          • This is why I portion and freeze big batches of stuff ASAP after I make them. So I don’t get sick of it. I’m just happy to have a meal I don’t have to cook ready made. 🙂

              • Glenn G

                I have been making the Lipton Onion Soup pot roast for years. Once, I made a pot roast following Chris Kimbal’s Cooks Magazine recipe. Very complicated, and the results were not as flavorful as the Lipton recipe.

                So, its was a hot day ~1 month ago. We had purchased a pot roast back in March and froze it (we have a chest freezer).

                We have been trying to do less shopping due to the recent troubles.
                It was time to use the pot roast while it was still palatable. I usually cook the PR on top of the stove for 3 hours.

                I explored the internet for an oven version and found yours. Thanks very much, it was great! I wanted to do a slow oven method, as I don’t want to leave something cooking on top of the stove unattended and I wanted to go in the pool!

                I usually like to to have:
                1. Pot Roast in pot on the stove for 3hrs
                2. Turnip and Carrot chunks added last hour (sometimes mashed turnip cooked in the pressure cooker)

                3. Gravy and Whipped Potatoes

                (usually a mix of Russets and Creamy Reds or Yukon Golds cooked until just done with minimal water- drained and mashed with an electric hand mixer until there are still some lumps (that would be the russets).

                Then splashes of Hood 2% Simply Smart Milk is added (Half and Half or whole milk would be great but more fattening) until blended then a few grinds of fresh black pepper and pinches of Kosher salt.

                Your recipe was a big hit it was nice to do it all in one pot on a summer day.

                Your other recipes look tasty too!

                Glenn G

                • FrugalHausfrau

                  Thank you for such a wonderful comment, Glen. I’m glad you enjoyed the oven method, too. Oh my gosh, I could have used a pool today! Not too hot here in MN, but sticky. I have a lake (well not mine, but you get the idea) but sometimes it seems like too much work to go to the beach and then clean up after!

                  I love your ideas. Not a fan of turnips but for some reason I love rutabagas and could use them the same way. And new to me is the idea of mixing the different potatoes!

                  I use a hand mixer when it’s “company” but tend to mash by hand when family, especially if my son will mash them for me…he’s become the potato “expert.” I’m with you, I like a few lumps and some texture. Will try next time!

                  Keep yourself safe, and thanks so much for commenting!


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