Onion Soup Pot Roast
Lipton Onion Soup Pot Roast is an easy way to make a juicy, tender roast in the oven. This old fashioned recipe is great for Sunday dinner!
Servings: 6 Servings
Ingredients
- 3-5 lb Chuck Roast
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Flour divided
- 1-2 packets Lipton Onion Soup Mix
- 32 oz Beef Stock
- 1 lb Carrots peeled and cut in sticks
- 1 lb small Potatoes cut in half
Instructions
- Preheat oven to 350.
- Salt and pepper all sides of the roast.
- Put 1/4 cup of flour in a shallow plate and coat roast on all sides.
- Place dutch oven on burner over medium high heat and add 2 tablespoons of vegetable oil.
- Brown roast on all sides.
- Remove roast from pan and set aside.
- Add remaining 1/4 cup flour to drippings and stir to form a roux.
- Cook roux over medium for 2-3 minutes.
- If cooking a small roast add 1/2 packet of onion soup otherwise use whole packet.
- Gradually add beef stock while stirring to blend into the roux.
- Bring sauce to a boil.
- Remove from heat and add back roast.
- Top with rest of soup packet, if only half was used earlier or with a second packet if a whole was used earlier.
- Cover and cook in oven at 350 for 2 hours.
- Add poattoes and carrots to dutch oven and cook and additional 2 hours or until meat is fork tender.
Nutrition
Calories: 556kcal | Carbohydrates: 30g | Protein: 50g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 650mg | Potassium: 1604mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12659IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 6mg