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- 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.
Jo Callahan 4 months ago
A great easy recipe. Loved it.
Janet Grose 9 months ago
Use the base of this recipe when I make pot roast. I also add an equal amount of red wine to the liquid and roast in the oven covered.
Adrianne S. a year ago
This was so good. The meat was tender. I used beef broth rather than water and a bag of small varied colored potatoes, baby carrots and a can of drained mushroom pieces. Delicious gravy!
Amy a year ago
Came out good! I simmered my 3lb. Meat 45 minutes longer and I added 1 can of cream of mushroom to the gravy and it came out yummy. Would make again!
Karen Seegren 2 years ago
Delicious! Added A1 to broth as well as used chicken broth in place of beef broth
Michael D. 2 years ago
I throw a teaspoon of beef flavor Better Than Bouillon into the water / onion mix.
Connie C. 3 years ago
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. 3 years ago
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. 3 years ago
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. 4 years ago
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. 4 years ago
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. 4 years ago
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.
Lesley L. 4 years ago
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.
Mary Beth B. 4 years ago
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.