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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.
Favorite Pot Roast
Today’s recipe was definitely the roast of my childhood. Growing up, there was always roast for Sunday dinner and I’ve loved continuing that tradition with my family. I love to put this pot roast in the oven in the afternoon and by dinner time the house smells amazing! It is the perfect “dump and go” meal.
Sometimes I make it in the oven and other times in the crockpot. Growing up this was Sunday dinner but you can fix this any day of the week! The leftover roast was always made into a meat pie the next day.
Ingredients
One of the beauties of this pot roast recipe is the simplicity of it’s ingredients, there are only six.
- Cream of Mushroom Soup. I use that red and white can, Campbell’s brand.
- Beef Broth. If you don’t have beef broth you can use water. You can a lot of flavor from the onion soup mix so you are fine with water.
- Lipton Onion Soup Mix. I use the classic onion soup mix version
- Vegetables. We always use carrots and potatoes. You can also use parsnips, rutabaga, any root vegetable. I prefer using Golden Yukon potatoes, Russett potatoes are too starchy and go mushy faster.
- Pot Roast. I use about a 4 lb. roast. This may also be called a chuck roast.
This six ingredient, one pot meal is so easy to make it’s almost a non recipe! You put everything in the pot and cook. You do need to peel and chop your vegetables but that is as hard as it gets.
How to Make Lipton Onion Soup Pot Roast
- Use a nice big heavy duty roasting pan.
- Mix together the beef broth, soup and soup mix.
- Place carrots and potatoes in bottom of pan.
- Put the roast on top of the vegetables.
- Pour mixture over top.
- Bake at 325 degrees F for three hours.
- Reserve juices and pour over the top of pot roast before serving.
How to Make Gravy for Pot Roast?
You can remove the meat and vegetables and pour the leftover juices through a strainer and use it as a sauce to pour over the meat and vegetable mixture. This is how I usually do it because it’s quick and easy.
Gravy Tip: If you prefer a thicker gravy consistency for your Lipton Onion Soup Pot Roast, strain the juices and then place them in a sauce pan or frying pan. Add 2 Tbsp of cornstarch to 1/2 cup of water. Pour the cornstarch mixture into the pan with the juices and bring to a low boil. Stir until mixture thickens up. If it gets too thick add in a little water to thin.
Frequently Asked Questions
Do I need to brown the meat first?
Because of all the flavor in the soup mix you don’t need to brown the meat. Of course, if you want to – go for it!
Can I make this in the Crock Pot?
This recipe works great in the crock pot too.
Place your roast in the bottom of the crock pot.
Place carrots and potatoes around the side and on to of the meat.
Combine remaining ingredients and our over top of meat and veggies.
Cook on low for 8 hours or on high for 3-4 or until meat and vegetables are tender.
What kind of roast can I use?
Use a chuck roast, blade roast, 7-bone, rump roast, bottom round, or shoulder roast.
Do I put the vegetables on top or bottom of pot roast?
I also place the vegetables on the bottom if I am cooking it in the oven. If I am doing it in a slow cooker, I place them on top because they will get softer faster when submerged in the juices of the roast and it can make your veggies too mushy.
Some of my other favorite Sunday dinner ideas:
This Lipton Onion Soup Pot Roast is a complete meal but if you want a little green salad with it try one of these recipes:
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Lipton Onion Soup Pot Roast
Ingredients
- 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
Instructions
- 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
Tips & Notes:
Combine remaining ingredients and our over top of meat and veggies.
Cook on low for 8 hours or on high for 3-4 or until meat and vegetables are tender.
- Because of all the flavor in the soup mix you don’t need to brown the meat. Of course, if you want to – go for it!
- I also place the vegetables on the bottom if I am cooking it in the oven. If I am doing it in a slow cooker, I place them on top because they will get softer faster when submerged in the juices of the roast and it can make your veggies too mushy.
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analisa delplato says
I make this several times during the colder months. Its one of my favorite crockpot recipes.
jack says
if i cook it in the oven should i cover the roast with tin foil?
Leigh Anne Wilkes says
A heavy pot with a lid would be the best
Savannah says
Absolutely delicious! Try it!
RHONDA HARBIN says
Best roast I’ve ever made. I always have left overs but not this time!
Nancy says
Just like what Mom used to make! It is simple and delicious! Next time I’ll take a picture—we were all in such a hurry to eat, we didn’t think to get a picture
Leigh Anne Wilkes says
So glad you enjoyed it!