Posted: 10/17/20Updated: 8/03/22 This post may contain affiliate links. Please see disclosure policy here. 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 RoastToday’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. IngredientsOne of the beauties of this pot roast recipe is the simplicity of it’s ingredients, there are only six.
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
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 QuestionsDo 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. 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: Be sure and follow me over on You Tube for weekly cooking demos. Prep:15 minutes Cook:3 hours 0 minutes Total:3 hours 15 minutes
Crock Pot Directions: Place your roast in the bottom of the crock pot. Place carrots and potatoes around the side and on to of the meat.
Calories: 443kcal (22%)Carbohydrates: 23g (8%)Protein: 39g (78%)Fat: 21g (32%)Saturated Fat: 9g (56%)Cholesterol: 126mg (42%)Sodium: 481mg (21%)Potassium: 1194mg (34%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 5120IU (102%)Vitamin C: 7.8mg (9%)Calcium: 57mg (6%)Iron: 5mg (28%) * Disclaimer: All nutrition information are estimates only. Read full disclosure here. Course:Main Course Cuisine:American Originally posted March 30, 2011 Reader InteractionsWhat temperature do you slow cook a beef roast in the oven?Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes. After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃). For a 3lb roast, this takes around an hour.
Do you have to brown a roast before putting it in the crockpot?"Browning, or caramelizing, meat before putting it into a slow cooker isn't one hundred percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."
How do you cook a roast beef covered or uncovered?When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
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